3 cups all - purpose flour
¼ cup BBF Fruit and Fiber Blend
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 tablespoon ground cinnamon
1 cup BBF avocado oil
2 ¼ cup organic cane sugar
3 teaspoons vanilla extract
2 cups grated zucch ini
Grease and flour two 8 x 4 inch bread pans.
Preheat oven to 325 degrees
Sift flour, fruit and fiber powder, salt, baking powder, soda, and cinnamon together in a bowl.
Beat eggs, oil, vanilla, and sugar together in a large bowl.
Add sifted ingredients to the creamed mixture and beat well.
Stir in zucchini until well combined. Pour batter into prepared pans.
Bake for 40 to 60 minutes, or until the tester inserted in the center comes out clean.
Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.
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