Zucchini Bread

Kids are begging for more of this one.

YIELD: 1 loaf or 12 muffins


INGREDIENTS:

1 1/2 cups whole wheat flour
1 tsp baking powder
1/2 tsp salt
1 1/2 tsp ground cinnamon
1 tsp egg replacer powder*
1/2 cup sugar**
1/3 cup oil
1 tsp vinegar
1 1/2 cups grated zucchini
1/2 cup raisins (opt)
1/2 cup chopped nuts (opt)
1/2 cup water*


DIRECTIONS:

Preheat oven to 350˚. Grease loaf pan / muffin tin.

Sift together the dry ingredients (dump in the bran from the flour, as the sifting is for loft). Add all the other ingredients and mix till just blended. Pour into loaf pan / muffin tin. Bake 45 minutes for a loaf and 25 minutes for muffins. Remove and cool on a rack.

* if you want to use liquid sweetener (honey, maple syrup or agave nectar) reduce the water to 1/4 cup (add more only if the dough is too stiff)

**I haven't don this yet, but I believe a tbsp of ground flax would work just as well as egg replacer.