Zucchini Bread

Adapted from The Joy of Vegan Baking.

3 tablespoons ground flaxseed
1/2 cup water
1 cup canola oil
1 tablespoon vinegar
2 cups evaporated cane juice sugar
2 cups grated zucchini (about 3, depending on size)
2 teaspoons vanilla extract
3 cups flour
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon salt

Preheat oven to 325 degrees. Lightly grease two 8 x 4 x 2 inch loaf pans. Place water in blender and add flaxseed; whip until thick and sticky creamy/gooey. In a large mixing bowl, add oil, vinegar and sugar, mixing to combine. Add the flaxseed mixture and mix. Stir in zucchini and vanilla. In a separate bowl, combine remaining dry ingredients. Stir dry ingredients into wet ingredients just until combined. Do not overmix. Divide between the two pans and bake for 60 to 70 minutes.

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