Here is a really healthy and tasty version of the basic zucchini bread recipe.
1 huge zucchini, shredded (I picked this from my garden, use 3-4 regular 
sized zucchini)
4 organic free range eggs
3 C GF Flour (I like Namaste Foods)
1 T Saigon or good Cinnamon
1 T Mexican Vanilla
2/3 Avocado Oil
1 t baking powder
2 t Himalayan pink salt
1/2 t ground ginger
1/8 t grond cloves
1 t organic nutmeg
1 C Chopped pecans or walnuts
1/8 C Rice Milk (to thin batter, only if needed)
2/3 C Juice Plus Vanilla Complete Powder ( for added healthy
benefits of 40 plants!)
Shred zucchini, I use a salad shooter that I have had since the 90’s! (look on eBay) or use a zucchini spiralizer and the chop).
Use a grater if you don’t have either one of these above tools. Add the eggs and the rest of the wet
ingredients except the rice milk. Mix the dry ingredients and mix with a whisk or fork. Add to wet ingredients and mix with a wooden spoon or rubber spatula. Scrape the sides of the bowl and decide if you need to add the rice milk. The batter will be very thick but should stir fairly easily. 
Place into 2 bread loaf pans. I like to use the silicone bread loaf pans and the stoneware pans best.
Bake at 350 for 55 minutes or until toothpick comes out clean. Check well that it is baked in the center before removing from oven!
*Test after 50 minutes, ensure that it it not gummy in the center. Add 5-8 minutes at at time to continue baking until the center is totally baked.
Enjoy!
For a non vegan treat top with Kerrygold Butter!
For a vegan bread remove the eggs and use 1/2 c applesauce and top with Earth Balance soy free or coconut oil buttery spread.
Yum!
