Zucchini Spice Bread

Yay, another zucchini bread! I used the shredded zucchini I froze last summer. Thawed and left in a strainer for a few hours and all the water drains right out!

I have a lot of different types of flours, so I used an assortment for this. If you want to go gluten free, you can substitute for the 1/2 c. of wheat flour and use gluten free flour (I love Bob's all-purpose mix). If you're fine with wheat, just use 1 1/2 c. wheat flour.

This is what I used: 

• 1/2 c. buckwheat flour
• 1/4 c. whole wheat pastry flour
• 1/4 c. organic white flour
• 1/4 c. coconut flour
• 1/4 c. garbanzo flour
• 1/2 teaspoon baking soda
•  1/2 teaspoon baking powder
• 1 teaspoons ground cinnamon
• 1/2 teaspoon nutmeg
• 2 eggs
•  1/4 cup coconut oil (in liquid form)
•  1/4 cup applesauce, (I used pear sauce), mashed banana or more coconut oil
•  1/3 cup organic sugar
•  1.5 teaspoons vanilla extract
•  1 cup grated or shredded zucchini
•  1/2 cup chopped pecans (or walnuts)

This is what I did:

1. Grease and flour a glass 8 x 4 inch pan. 
2. Preheat oven to 350 degrees F. 
3. Mix flours, baking powder, soda, cinnamon and nutmeg in medium bowl.
4. Beat eggs, oil, applesauce, vanilla, and sugar together in a large bowl. 
5. Add dry ingredients to the wet ones and mix well. 
6. Stir in zucchini and nuts until well combined. 
7. Pour batter into prepared pans.
8. Bake for 40 to 60 minutes or until tester inserted in the center comes out clean. 
9. Cool in pan on wire rack for 20 minutes. 
10. Remove from pan and eat warm or cold with butter, peanut butter, cream cheese or by itself. 

This turned out very dark but tasty. I think it was the buckwheat flour. It also didn't hold together all that well, despite the bit of wheat flour and the eggs. I was hoping that would be enough but it was very crumbly. Despite that, it tasted delicious and everyone enjoyed it. Would definitely make this again.