Instructions

1. Preheat your oven to 325 degrees F.
   
2. Grease a 9-by-5-inch loaf pan with nonstick cooking spray or butter and some flour, set aside. Or make two smaller loafs, using two 8 x 4 inch pans.
   
3. In a medium bowl, mix together flour, salt, baking powder, baking soda, cinnamon and nutmeg until combined. Set aside.
   
4. In a large bowl whisk together eggs, oil, vanilla extract, lemon juice, lemon zest and sugar, until creamy.
   
5. Add the dry ingredients to the egg mixture, little by little and beat well until fully combined.
   
6. Stir in the grated zucchini and grated carrots, next add chopped walnuts and raisins until well combined. Pour batter into the prepared pan.
   
7. Bake for 55 to 60 minutes, or until tester inserted in the center comes out clean. Bake for 40-50 minutes if using two smaller pans. If the edges and top brown before the center is settled, cover the bread with aluminum foil and continue baking.
   
8. Cool in pan for about 20 minutes before transferring the bread onto a cooling rack.
   
9. Remove bread from pan, and completely cool before storing or coving with the glaze.
   
10. Lemon Glaze:
    
11. In a medium bowl, whisk together confectioners' sugar, fresh lemon juice and lemon zest until no lumps remain and the mixture has a smooth consistency. The mixture should be thick enough to coat the back of a spoon but still, maintain a drizzle consistency.
    
12. If needed, add another teaspoon of lemon juice, or more sugar.
    
13. Drizzle glaze over the cooled bread, let it settle before slicing and serving.
    
14. Store covered at room temperature for up to 3-4 days.

Instructions

1. Sift the dry ingredients (whole wheat flour, salt, baking powder) about
   2-3 times and keep aside. Grease a 7″ loaf pan well and dust with
   flour. Preheat oven to 175 C (if you are using an OTG, preheat it for
   about 8 minutes)
2. In a large bowl beat the sugar & oil till
   the mixture looks pale and well blended. Add one egg at a time &
   beat well.
3. Mix in the sifted dry ingredients in parts till well
   incorporated. Add the water and combine into a smooth batter. Add the
   grated Zucchini & the chocolate chips & mix well.
4. . Pour the batter into the prepared tin and bake for 1 hour 10 minutes or until the skewer inserted comes out clean.
   
5. When done, remove and allow the tin to cool on a wire rack for about
   10 minutes.
6. Carefully invert it & place it on the wire rack. Allow
   it to cool completely. Cut & serve with a hot cup of coffee or tea.

Instructions

1. Pre-heat your oven to 350 degrees F.
2. In a large stand mixer, combine the oil and sugar and combined.
3. Add the eggs, one at a time, scraping down the sides of the bowl to make sure everything is evenly combined.
4. Add the almond milk and vanilla.
5. Add the flour, cocoa powder, baking powder, baking soda and salt and mix for a few seconds until the flour is evenly combined. Add the zucchini.
6. Add the chocolate chips and give it all a quick stir.
7. Spray 2 loaf pans with non-stick spray and evenly divide the batter in the 2 pans. Sprinkle with extra chocolate chips.
8. Transfer the loaf pans to the oven and bake for 60 minutes until a knife can be inserted in the center of the loaf and it comes out clean.
9. Remove the loaves from the oven and let cool for at least 30 minutes before removing them from the pans and serving. If they need a little more time, continue baking until the knife comes out clean.

Instructions

STEP 1:
Grease & flour two 8 x 4 in pans. Preheat oven to 325 degrees F

STEP 2:
Grate 2 cups of zucchini

STEP 3: SIFT flour, salt, baking powder, baking soda & cinnamon together in a bowl

STEP 4:
Beat eggs, oil, vanilla extract & sugar in a large bowl. Add the sifted ingredients to the mixture & beat well. Add grated zucchini, walnuts & cranberries or raisins (optional). Mix well. Pour batter into prepared pans

STEP 5: Bake for 40-60 minutes or until toothpick inserted in the center comes out clean. Cool in pan on a cooling rack for about 20 minutes. Remove bread from pan and cool completely

Instructions

1. Heat oven to 350 Degrees
2. 9 x 5 Loaf Pan - lined w/parchment & cooking spray
3. In medium sized bowl mix flour, baking soda & baking powder. Set aside
4. In large bowl beat egg, add applesauce, maple syrup, vanilla & salt. Mix well. Add
   cocoa, stir until well blended, add zucchini, mix until well combined.
5. Add chocolate chips. Add flour mixture and stir until incorporated into wet mixture.
6. Pour in pan. Bake 50 - 60 minutes or until toothpick comes out clean.
7. Let cool before slicing.