Honest-to-Goodness Zucchini Bread

Perfect accompaniment to midmorning expresso

Ingredients

• 1/3 cup plant milk (I use soy)

• 1/2 - 1 avocado (I tend to use a half)

• 1 Tbs ground flax seeds

• 5 large dates, or more if you prefer it sweeter

• 2 tsp vanilla extract

• 1 tsp lemon zest

• 1 1/2 cups spelt flour (or any whole wheat flour)

• 1 tsp baking powder

• 1 tsp baking soda

• 1 tsp salt

• 2 tsp cinnamon

• 1/2 tsp allspice

• 1 1/2 cups finely shredded zucchini, keep skins on and squeeze out water just a bit

• 2/3 cup walnuts, roasted at 350º for 10 min

• 3 Tbs currants (or raisins) - optional

• 3 Tbs cacao powder - optional but it does give the bread a chocolaty taste

Instructions

• Set oven at 320º.

• Blend all ingredients in a food processor except walnuts and currants

• Once well-blended and walnuts and currants and pulse 3-4 times

• Place mixture in a parchment lined bread baking tin

• Bake for 60 min

Notes

• Makes 1 loaf

• Stays fresh in fridge for a few days