1½ c turbinado sugar or your preferred granular sugar
½ c butter or vegan buttery spread, melted
½ c unsweetened applesauce
½ tbsp baking soda
1 tbsp cinnamon
1½ tbsp nutmeg (I LOVE nutmeg so I go a little overboard with 2 tsp)
1 tsp salt
3 c minus 1 tbsp white whole wheat flour (or 2 c white whole wheat flour plus 1 c all purpose)
1 c chocolate chips, nuts, coconut, or your favorite mix ins
Instructions
Preheat oven to 350 degrees F. Spritz 2 loaf pans with nonstick spray.
In a large bowl, mix the flax, chia, and warm water. Let gel for at least 5 minutes. Meanwhile, shred the zucchini (in the same container is fine!).
Add the sugar, butter, and applesauce to the flax/chia gel and zucchini. Stir well.
Add the remaining ingredients (except the chocolate chips/nuts) and stir until almost combined. Add the mix ins and stir.
Split the batter between 2 loaf pans. Bake for 45 minutes until a toothpick inserted in the center comes out clean.
Remove loafs from the oven and run a knife along the outside edges of the loaf pans (to help the loafs slide out easier) and set the pans on a cooling rack and let cool for 10 minutes before slicing.
Store covered at room temp for a couple of days or freeze for up to 3 months.
Notes
I sliced each loaf into 8 pieces. Nutritional estimate includes chocolate chips. Zucchini can vary in water content and everyone had different size graters, so I find the best way to measure is to press the shredded zucchini down firmly in a measuring cup.