Notes: The zucchini must be patted dry to remove excess moisture. This prevents the loaf from collapsing while it cools. To do so, lay a double-thick layer of paper towels onto a cutting board, and arrange the freshly shredded zucchini on top. Place another double-thick layer of paper towels on the zucchini, and gently press down until the top towel turns wet.
White whole wheat flour, whole wheat pastry flour, or all-purpose flour may be substituted for the whole wheat flour.
For a gluten-free version, use the following blend: 1 cup (120g) millet flour, ½ cup (60g) brown rice flour, ½ cup (60g) tapioca flour, and 1½ teaspoons xanthan gum. Store-bought gluten-free flour blends should also work, as long as they're measured
like this.
Honey or agave may be substituted for the maple syrup. Alternatively, ½ cup (106g) of light brown sugar plus an additional ¼ cup (60mL) of milk may be substituted instead.
Any milk may be substituted for the nonfat milk.
{gluten-free option, clean eating, low fat, low calorie}