Zucchini plants consistently produce fresh squashes throughout the summer in Oregon gardens. Zucchini bread freezes well and serves as an excellent breakfast pastry for individuals or to share all year. Flaxseed meal and whole wheat flour enhance the zucchini bread flavor.

Ingredients

• 4 – 6 Cups Shredded Zucchini (with juices)
• 4 1/2 Cups Whole Wheat Flour
• 3 Cups Packed Dark Brown Sugar
• 1 1/2 Cups Flaxseed Meal
• 2 Tsp. Salt
• 1 Tbsp. Baking Soda
• 1 Tbsp. Baking Powder
• 2 Tbsp. Ground Cinnamon
• 4 Eggs
• 2 Cups Vegetable Oil
• 2 Cups Plain Whole Greek Yogurt
• 1 Tsp. Almond Extract

Optional Substitutions & Additions:

• Substitute: 1 1/2 Cups Flour and 1 Egg for 1 1/2 Cups Flaxseed Meal
• Substitute: 2 Cups Milk for 2 Cups Greek Yogurt
• Add: 2 Cups Walnuts
• Add: 1 1/2 Cups Chocolate Chips

Directions

1. Mix all dry ingredients in a very large bowl.
2. Mix wet ingredients, including eggs, in a medium bowl.
3. Add the wet ingredients to the dry ingredients along with the zucchini until the batter is just combined and no dry pockets remain.
4. Bake at 350 degrees Farenheight until a fork comes out clean, approximately:
   • 35 min for large muffins
   • 50 min for mini loaves
   • 75 min for large/full-size loaves (reduce heat if required to prevent burning)