Due to the fact that my zucchini has taken over my garden, overshadowing everything else, I had to put it to good use. I always double this to make multiple loaves and freeze the extras that won't be eaten immediately. My family has a serious problem, and it is with this zucchini bread! They can't stop eating it, I may have to call in reinforcements....

3 T. ground flaxseed meal

1/2 c. filtered water

1/2 c. organic cinnamon applesauce*

1/2 c. canola oil

1 T. vinegar (apple cider or white is best)

2 c. organic granulated sugar

2 c. grated zucchini (I do this in my food processor, but it can certainly be done by hand)

2 t. vanilla extract

3 c. white whole grain flour, or organic whole wheat pastry flour

2 t. ground cinnamon

fresh couple of gratings of nutmeg

1 t. baking soda

1 t. baking powder

1 t. sea salt

1 c. organic, vegan, mini chocolate chips

1. Preheat the oven to 325 degrees. Spray 2 loaf pans with cooking spray.

2. In a blender, or by hand with a whisk, mix together the flax meal and water until thick and frothy. Add the applesauce, oil, vinegar and sugar until thoroughly combined. Mix in the zucchini and vanilla.

3. In a separate large bowl, combine the dry ingredients. This would be the flour, cinnamon, nutmeg, baking soda, baking powder and salt. Mix with a wire wisk to remove any lumps.

4. Add the wet ingredients into the dry, stirring until just combined. Gently fold in the chocolate chips. Divide the batter between the two pans as evenly as possible.

5. Bake for 50-70 mins. Check to see if the loaves are done by inserting a toothpick into the center. If it comes out clean, it is done.