Zucchini-Flax Bread

• 2 eggs, beaten
• 1 1/3 cup sugar
• 2 teaspoons vanilla extract
• 2 medium zucchini, pureed with skins
• 1 stick unsalted butter, melted
• 2 teaspoons baking soda
• 1/4 teaspoon kosher salt
• 2 1/2 cups all-purpose gluten-free flour
• 1 cup flax seed meal (See Note)
• 1/2 teaspoon nutmeg
• 2 teaspoons cinnamon
• 1 cup whole flax seeds

1. Preheat the oven to 350.
2. Butter two 5 by 9 inch loaf pans.
3. In a large bowl, mix the sugar, eggs, and vanilla.
4. Slowly add the pureed zucchini and then the melted butter, stirring constantly.
5. Sprinkle the baking soda and salt over the mixture and mix well.
6. Add the flour one cup at a time, stirring well between each one, repeat with the flax seed meal, and then the flax seeds.
7. Sprinkle in the cinnamon and nutmeg, and mix well.
8. Add the batter to the loaf pans (as equally as possible).
9. Bake, uncovered, a toothpick inserted into the center comes out clean, about 55 minutes.
10. Cool in the pans for 10 minutes, flip the pans to release the bread.
11. Serve warm with salted butter.

eggs, sugar, vanilla, zucchini, unsalted butter, baking soda, kosher salt, allpurpose, flax seed meal, nutmeg, cinnamon, flax seeds

Taken from www.foodandwine.com/recipes/zucchini-flax-bread (may not work)