Zucchini Bread Version 1

Zucchini Bread, oh how I try to pin down a really good recipe but somehow find a way to mess it up. So simple the ingredients yet so hard to get it at a consistency that is reminiscent of my husband's childhood. Probably because I skirt around the main ingredients of using REAL sugar and lots of oil. Ah, but not this time...at least with the oil, I used Smart Balance cooking oil because it said it had ALA Omega-3 in it. Yes, I'm THAT consumer, plus, less greasy guilt on my mind. But again, I think other kinds of oil like Coconut Oil might be interesting to use or how about Vegenaise?

For easy removal, line bread pan with parchment paper (I used the new Reynolds Wrap Non-Stick Pan Lining Paper. One side paper, the other aluminum), along with giving the edges some non-stick cooking spray love. I'm very happy with my Zucchini Bread this time and I look forward to getting better with each attempt. 

Zucchini Bread Version 1
Recipe adapted from my Southern Peach Paula Deen at FoodNetwork.com
Makes 2 standard loaves 

2 cups of Whole Wheat Flour
1 1/4 cups of Oat Flour
1 1/2 teaspoon of Himalayan pink salt
2 teaspoons of Baking Soda
1 teaspoon of Jamaican All Spice (Whole Foods)
1 teaspoon of Ground Cinnamon
2 cups of Sucralose
1 cup of Raw Sugar
1 cup of Vegetable/Cooking Oil
4 eggs, beaten
1/3 cup of Water
2 cups Zucchini, grated
1 teaspoon Lemon Juice

• Preheat oven 350 degrees. 
• Combine wheat flour, oat flour, salt, baking soda, both spices and both sugars together in a bowl. I usually stir it all together with a whisk (don't whisk but stir...although whisking flour would be quite comical).
• In another bowl, combine oil, eggs, water, zucchini and lemon juice.
• Pour wet ingredients into the dry ingredients and fold in, mix well.
• Pour content into lined and non-stick sprayed pans. Bake for about 1 hour or until tester comes out clean. Like I always emphasize, you know your oven best. I baked mine for 50 minutes!