Spiced Zucchini Bread

1 cup shredded zucchini

3/4 cup + 2 tbsp cane sugar

1/2 cup vegetable oil
1 tsp vanilla

1 chia, flax, or starch-based egg replacer

1 1/2 cup flour
1 tsp ground cinnamon
1/2 tsp ground ginger
10 grinds black pepper
1/2 tsp baking powder

1/4 tsp baking soda

1/2 tsp salt

1/2 cup pecans

Preheat the oven to 350F.

In a large bowl, mix together the zucchini, sugar, oil, vanilla, and egg replacer. In a separate bowl, sift or whisk together the remaining dry ingredients except for the pecans. Fold the dry ingredients into the wet, then fold in the pecans. Pour the mixture into an oiled pyrex loaf pan. Bake for 60-65 minutes.