Makes 1 loaf, or 8 slices (Serving Size = 1 slice)
Zucchini Bread
Recipe type: Snack
Ingredients
- 1 cup spelt flour
- 1 cup oat flour
- 1 teaspoon sea salt
- 1 tablespoon non-aluminum baking powder
- ½ ripe banana
- 3 tablespoons walnut oil
- ½ cup water
- ¼ cup natural honey
- ¼ cup pure maple syrup
- 1 egg
- 1 ounce silken tofu
- 2 cups shredded zucchini
- ½ cup chopped walnuts
Instructions
- 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!
*Note: Remember to include ingredients when calculating daily intake allowances.
