Zucchini Bread

Categories: Breads

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Submitted by Tracy Langston

3 cups unbleached flour
3 Tbsp. Ener-G egg replacer
2 c. cane sugar
1 c. olive oil
3 c. grated zucchini
3 tsp. vanilla
1 tsp. sea salt
1 1/2 tsp. aluminum-free baking powder
3 tsp. coriander
1 c. chopped walnuts
1 c. shredded coconut
1 8 oz. pineapple, drained

Pre-heat oven to 350 degrees. Combine all dry ingredients. In seperate bowl, beat together the oil and the sugar. Add vanilla to mixture until well-mixed. Add dry ingredients. Pour into prepared loaf pans. Bake in oven until done.

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