Low-Fat Zucchini Bread (Vegan, no egg)

(Makes 2 loaves)

Mix the ingredients together and set aside.

1 1/2 cups whole-wheat flour
1 1/2 cups all-purpose flour
1 tsp baking soda
1 1/2 tsp baking powder
1/2 tsp salt
3 tsp powdered cinnamon and cloves. You can also use one or the other.
1 cup lightly toasted and chopped pecans or walnuts

In another bowl, mix together:
3 tbsp flaxmeal and 9 tbsp water

Add and mix:
4 tbsp canola or other vegetable oil
2 cups sugar

Then whisk in:
3/4 cup applesauce
1 tbsp vanilla extract
2 1/4 cups grated zucchini (about two small to medium zucchini)

Now add the wet mixture to the dry, whisking it in 1/3rd of the flour at a time, until well mixed. Do not overmix because you don't want to develop the gluten in the flour.

Grease and flour two standard-size loaf pans. Divide the batter equally between the two and smooth down the top.

Bake in a preheated 325-degree oven 60-70 minutes or until a toothpick inserted in the center comes out clean.

Cool on a rack about 15 minutes, then slide a knife around the edges to unmold. Place right-side-up on a rack to cool. This bread also tastes great slightly warm.