As any woman of experience knows, zucchinis  come in all shapes and sizes. Well, within a pretty close range, anyway. We used average, medium-sized bananas for this recipe.
F.decorate(_ge('button_bar'), F._photo_button_bar).bar_go_go_go(535014208, 0);
 
     
 

   
 
           
   

 
     
 




 



F.decorate(_ge('photo_notes'), F._photo_notes).notes_go_go_go(535014208, 'http://farm2.static.flickr.com/1005/535014208_84c4696018_t.jpg', '3.1444'); View PetiteFamily93's map [1] Taken in (See more photos here [2]) 1 cup whole wheat flour
3 ½ cups unbleached white flour
1 cup oat flour
3 tbsp flax meal
4 tsp baking powder
2 tsp baking soda
1 tsp cinnamon
½ tsp nutmeg
¼ tsp ground cloves
½ tsp ginger
½ tsp salt
1 tsp xanthan gum powder
1 cup sugar
1 cup brown sugar
1 cup soymilk
2 cups mashed bananas
½ cup safflower oil
½ cup soy margarine
1 tbsp apple cider vinegar
½ tbsp vanilla
2 cups grated (not peeled) zucchini

In blender, add soymilk, vanilla, vinegar, oil, margarine, bananas, sugar, and spices. Blend thoroughly.

In large mixing bowl, add flours, baking powder, baking soda, xanthan gum powder, flax meal, and salt. Mix thoroughly.

Incorporate dry and wet ingredients, mix thoroughly. Then add zucchini and mix again.

Pour into mini loaf pans or large muffin tins.

Bake at 325 for 35-40 minutes (check with toothpick).