Zucchini Bread SOS

Time to dig out the trusted old ZUCCHINI BREAD recipes! But wait a minute. Do you really want to consume all that sugar, oil, salt and eggs? Could there be another way to enjoy fresh homemade zucchini Bread? You bet there is and SOS Chef Cathy Fisher is just the person to show us how. (SOS refers to food that is sugar-free, oil-free, salt-free as well as free of all animal products.)

I met Kathy Fisher in Santa Rosa, CA, at a Dr. John McDougall 10-day program. She was among the expert chefs who demonstrated the preparation of amazing SOS Plant-Based foods. At the time, I was already convinced by the scientific and medical data of the extraordinary health and environmental benefits of avoiding all animal protein and added oil. But I still struggled with eliminating sugar and salt. Today's recipe was a breakthrough for me. Perhaps it will be for you as well.

You can learn more from Cathy Fisher here:
http://www.straightupfood.com/blog/

Cathy Fisher’s Zucchini Bread

INGREDIENTS

1 3/4 cups zucchini, unpeeled, grated
1 1/4 cups quick or old fashioned rolled oats (not instant), ground into flour
1 cup Nut Milk
3/4 cup whole grain wheat flour
3/4 cup walnut halves, chopped
1/2 cup apple, unpeeled and grated
10 Medjool dates, pitted, chopped
2 teaspoons vanilla extract
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger

PREP TIME
35
COOK TIME
65-70
SERVES
1 LOAF

DIRECTIONS

Preheat oven to 325°F.
Combine dates and nut milk in a small bowl and set aside to soften.
Using a high-speed blender, grind oats into flour. Add to a small bowl along with baking soda, baking powder, cinnamon, nutmeg and ginger. Stir and set aside.
In a large bowl, combine grated zucchini, apple and vanilla.
Add dates and nut milk into high-speed blender. Blend until smooth then pour into bowl of zucchini, apple and vanilla, mixing with a fork.
Combine bowl of dry ingredients into the bowl of wet ingredients and stir thoroughly with a wooden spoon.
Add chopped walnuts and stir.
Line loaf pan with parchment paper then add batter.
Bake 65-70 minutes, or until golden brown and toothpick inserted in the center comes out clean.
Let cool 5 minutes before removing from loaf pan, then cool an additional 10-15 minutes before slicing.