A great way to use up that abundance of zucchini that comes at the end of the summer. This bread is ups the nutrition game with extra antioxidants, Omega-3 fatty acids, and protein from Matcha, ground flax seed, and walnuts.
½cupOil or Butter(I usually use half vegetable oil and half butter for the best texture.)
½cupWalnuts, chopped and ground fine
1tbspGround Flax Seed
1cupRaw Zucchini, shredded
Preheat oven to 350° F. Grease one loaf pan.
Combine eggs, sugar, oil/butter, and vanilla, until smooth. In a separate bowl, stir together flour, baking soda, salt, cinnamon, matcha, flax meal, and nuts (if using). Stir in the egg mixture until completely combined, then fold in the grated zucchini.
Bake for one hour. (For muffins or mini-muffins, bake at 350° F until well-browned, and a wooden toothpick stuck into the middle of the muffin comes out clean – about 20 – 25 minutes, but ovens vary, so check frequently.)