Spiced Carrot-Zucchini Bread
2 tablespoons ground flax seed
1/2 cup water
2/3 cup vegetable oil
1/2 cup vanilla nondairy milk (I use soy)
1 cup sugar
2 1/4 cups all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon sea salt
1 1/2 teaspoons cinnamon
1/4 teaspoon ground cloves
1/2 to 1 cup walnuts, chopped
3/4 cup carrot, finely chopped or grated
3/4 cup zucchini, finely chopped or grated
1. Preheat oven to 350 degrees F. Grease bottom of a loaf pan. Combine flax seeds and water in a blender to make an egg-like mixture.
2. Blend oil, milk and flax mixture in a large bowl. Add sugar. Sift together the flour, baking soda and powder, salt and spices, and stir into the wet ingredients, just enough to moisten.
3. Add vegetables and walnuts. Stir lightly. Scrape mixture into prepared loaf pan and bake approximately 70 minutes, until a toothpick inserted into the center of loaf comes out clean.
4. Cool in pan 5 minutes. Loosen sides, tip loaf out of pan and finish cooling on a cooling rack.