Zucchini Bread

Makes 1 loaf or 8 slices (serving size= 1 slice)

Ingredients
Dry
1 cup spelt flour
1 cup oat flour
1 teaspoon sea salt
1 tablespoon non-aluminum baking powder

Wet
1/2 ripe banana
3 tablespoons walnut oil
1/2 cup water
1/4 cup natural honey
1/4 cup pure maple syrup
1 egg
1 ounce silken tofu
2 cups shredded zucchini
1/2 cup chopped walnuts

Directions
Preheat oven 350° F. Lightly coat an 8- inch bread or loaf pan with olive oil spray. In a large bowl, stir together dry ingredients. In a small bowl or blender, combine wet ingredients until smooth. Pour wet ingredients into dry, stirring just until mixed. Fold in zucchini and nuts. Pour batter into pan. Bake for 45 to 55 minutes, until knife inserted into center comes out clean and top springs back when lightly pressed with your finger. Cool completely before cutting.

Store covered in refrigerator for up to 1 week. May also be frozen.

Submitted By: Charli S. (csoar), Forum Moderator Emeritus (11-28-07)

Charlie’s Notes: Think of this as sort of a cross between sweet bread and cake. Enjoy!