Karen's Whole Wheat Zucchini Banana Bread
2 1/2 Tablespoons ground flax seed
1/2 cup + 1 Tablespoon water
3 1/2 cups shredded zucchini (@ two medium)
3 large bananas, mashed
1 cup sugar
1 Tablespoon vanilla
2 cups whole wheat flour
2 cups unbleached white flour
1/2 cup wheat germ
1 teaspoon salt
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons ground cloves or nutmeg
2 Tablespoons ground cinnamon
Preheat oven to 350 degrees. Lightly grease two loaf pans or two muffin tins (24 muffins total) or use cupcake liners, set aside.
Combine ground flax and water, set aside. In large bowl, combine zucchini, bananas, sugar and vanilla. Add flax mixture. In medium bowl, combine dry ingredients. Add to wet ingredients in 2-3 batches. Mix until completely combined.
Divide equally into loaf pans (or muffin tins).
Bake muffins for 15-20 minutes. Bake bread for 35-45 minutes. Use toothpick test for doneness.
These will freeze well.