Zucchini Bread

This is a family recipe that I have adapted to be a gluten free and vegan recipe. It makes two loaves, so I often freeze one. As it is nut- free it is a good option to take to school. Be sure to tell your kids that it contains both carrots and zucchini as it might open their eyes to a vegetable that they thought they couldn't enjoy!











3 cups    Gluten Free all purpose flour ( I use Cloud 9)
1 tsp       Salt
2 tsp       Baking Powder
1 tsp       Cinnamon
1 tsp       Nutmeg
1 tsp       Ginger
2 cups     Brown Sugar
3 Tbsp     Flax seeds, ground
1/2 Cup   Water
2 Cups     Zucchini, grated
1 Cup       Vegetable oil
1 Cup       Carrot, grated
1 Cup       Raisins, Currants, or Cranberries (or use a combination of them all)

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1. Preheat oven to 350F
2. ​Mix dry ingredients together.
3. Mix wet ingredients together.
4. Add dry ingredients to wet. 
5. Put into two loaf pans.
6. Bake for 1 hour.

Do you have a recipe that you would love to have adapted? Contact Jill, Nurture The Future's Registered Dietitian at nf.nutrition@gmail.com 

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