Instructions

1. Place a rack in the center of the oven and preheat oven to 350 degrees F.  Grease and flour an 8×4-inch or 9×5-inch loaf pan. Set aside.
2. In a large bowl, whisk together flour, baking soda, baking powder, salt and spices.  Set aside.
3. In a medium bowl, whisk together flax seed meal, buttermilk, vegetable oil, vanilla extract, and sugars.  Whisk thoroughly, then add the shredded zucchini.
4. Pour the wet ingredients into the dry ingredients and fold together with a spatula.  Make sure all of the flour is thoroughly incorporated into the batter.
5. Measure out two cups of batter and mix with Ovaltine. Transfer to bottom of prepared loaf pan. Cover with remaining zucchini batter. Place in oven and bake for about 1 hour, or until a skewer inserted into the center of the bread comes out clean.
6. Allow to cool in pan for 20 minutes before inverting onto a wire rack to cool completely.
7. Bread will last, well wrapped at room temperature, for up to 5 days.