Kingman's Vegan Zucchini Bread à la GrauFrau

Ingredients

• 3 cups all-purpose flour
• 3 tablespoons flax seeds (optional - but really great addition)
• 1 teaspoon salt
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon (I increased this to 3 tsp.)
• 1/2 teaspoon baking powder
• 1/2 teaspoon arrowroot powder (optional - I used 1 tsp potato starch instead because it's what I had - not sure it makes a difference, but can't hurt.)
• 1 cup unsweetened applesauce
• 1 cup white sugar (I used 3/4 cup Splenda instead.)
• 1 cup packed brown sugar (I used 3/4 cup sucanat instead.)
• 3/4 cup vegetable oil (I used olive)
• 2 teaspoons vanilla extract
• 2 1/2 cups shredded zucchini (I used closer to 3.5 cups because the 2 zukes I had were large.)
• I also added 1/2 tsp grated nutmeg and a couple large pinches of ground mace - the spice, not the anti-rape spray.

Directions

TIP: Follow the instructions for mixing separate wet and dry ingredients - the baking soda & powder need to be activated just before panning so it will rise properly.

Preheat oven to 325 degrees F (165 degrees C). Grease and flour two 9x5 inch loaf pans. (I poured it all into one big ass long loaf pan.)

Whisk together the flour, flax seeds, salt, baking soda, cinnamon, baking powder, and arrowroot (and optional additional spices) in a bowl until evenly blended; set aside.

Whisk together the applesauce, sugars, vegetable oil, and vanilla extract in a bowl until smooth. Fold in the flour mixture and shredded zucchini until moistened. Divide the batter between the prepared loaf pans.

Bake in preheated oven until a toothpick inserted into the center comes out clean, about 70 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

TIP: Don't be afraid to bake the hell out of it. It will be very moist. It will probably take longer than 70 mins. I baked the single long loaf for close to 90 mins. and it came out perfect.