Zucchini bread

21 Jan

Zucchini bread

makes 2 loaves

  • 3 c. spelt flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. sea salt
  • 1 Tbs. cinnamon
  • 3 eggs
  • 1 1/2 to 2 c. rapadura
  • 1 c. butter, melted and cooled
  • 2 tsp. vanilla extract
  • 3 c. zucchini (about 4 small), grated
  • 1 c. pecans or walnuts, chopped

Preheat oven to 350 degrees F.

Grate the zucchini.  Lightly salt and let sit for ~20 min.  Drain and pat dry.  Melt butter over low heat, set aside and cool.

Combine flour, baking powder, baking soda, salt, and cinnamon.  In separate bowl, combine eggs, sugar, oil, and vanilla in a large bowl; beat at medium speed until well blended.  Stir in zucchini and nuts.  Add dry ingredients, stirring until just moistened.  Place batter in two greased and floured loaf pans and bake.  Check after 50 min.  Cool in pans for at least 10 min.  Remove and cool on wire rack.  Freezes well.

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