Zucchini and pecans stir into a flax and vanilla batter with rice vinegar, then meet sifted coconut sugar, cinnamon, and a blend of all-purpose and whole wheat pastry flours in a parchment-lined loaf.
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Heat convection oven to 350° F. Line a 4 1/2 x 9-inch loaf pan with parchment.
Whisk together flax mixture, canola oil, vanilla, and rice vinegar in bowl. Stir in zucchini and pecans. Set aside.
In separate bowl, sift together coconut sugar, cinnamon, salt, soda, powder, all-purpose flour and whole wheat pastry flour.
Whisk wet ingredients into dry. Pour batter into loaf pan and for 55 minutes .
Let bread cool completely before slicing and serving.
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