- 2 eggs, beaten
- 1 1/3 cup sugar
- 2 teaspoons vanilla extract
- 2 medium zucchini, pureed with skins
- 1 stick unsalted butter, melted
- 2 teaspoons baking soda
- 1/4 teaspoon kosher salt
- 2 1/2 cups all-purpose gluten-free flour
- 1 cup flax seed meal (See Note)
- 1/2 teaspoon nutmeg
- 2 teaspoons cinnamon
- 1 cup whole flax seeds
How to make this recipe
Preheat the oven to 350°. Butter two 5 by 9 inch loaf pans. In a large bowl, mix the sugar, eggs, and vanilla. Slowly add the pureed zucchini and then the melted butter, stirring constantly. Sprinkle the baking soda and salt over the mixture and mix well. Add the flour one cup at a time, stirring well between each one, repeat with the flax seed meal, and then the flax seeds. Sprinkle in the cinnamon and nutmeg, and mix well.
Add the batter to the loaf pans (as equally as possible). Bake, uncovered, a toothpick inserted into the center comes out clean, about 55 minutes. Cool in the pans for 10 minutes, flip the pans to release the bread. Serve warm with salted butter.
Because store-bought flax seed meal lacks the nutritional value of whole flax seeds, it's best to make a fresh, coarse-ground flax seed meal just before you use it. Flax seed meal is easy to make with a with a food processor, clean coffee grinder, or blender. One cup of whole flax seeds yields about 1 2/3 cups of flax seed meal, so leave room for expansion (use any leftover flax seed meal in smoothies or sprinkled on top of cereal or yogurt).