We have been eating this Flax Zucchini Bread for years.  The original recipe came from Cooking Light, however, we have modified it over the years to have less sugar, no eggs, substituted spelt flour, and added buttermilk (I always had trouble with the liquid to dry ratio in the original recipe). While we did reduce the amount of sugar in the recipe, because we eat it with breakfast occasionally, I wouldn’t label it low sugar.  We have made sugar free banana bread by subbing in boiled cider from King Arthur flour if you are looking for an even lower sugar bread. Keeping your Zucchini Bread Moist I think a lot of shredded zucchini recipes call for squeezing all the liquid out of the zucchini.  I skip this step things have always ended up fine.  I think this also keeps the bread moist.   Do you need to peel the Zucchini? Peeling the zucchini is unnecessary. It all blends together when baked.   I usually make this bread with medium sized zucchini.  I find smaller sized zucchini are really good sauteed.  If you have a mammoth baseball bat sized zucchini, I think it would work okay, too. Flour options for your […]

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