ZUCCHINI BREAD
Recipe of the month
INGREDIENTS
4 cups quick-cooking (not instant) rolled oats, divided
12 dates, pitted
1 cup unsweetened soy, hemp or almond milk
2 very ripe bananas (3 if small)
4 tablespoons raw sunflower seeds
4 tablespoons ground flaxseed
2 heaping teaspoons ground cinnamon
1 cup chopped walnuts, toasted
1 cup raisins, soaked in just enough water to cover
4 cups shredded zucchini (or carrots)
1 tablespoon alcohol-free vanilla extract
INSTRUCTIONS:
Preheat oven to 350 degrees F.
Using a high-powered blender, process 2 cups of the oats into oat flour.
Place in a large mixing bowl.
Blend dates, soy milk, bananas, sunflower seeds, and flaxseed until smooth. Add to oat flour along with remaining 2 cups whole oats, cinnamon, walnuts, raisins and soaking liquid, zucchini (or carrots) and vanilla.
Mix well (add additional whole oats if needed to thicken mixture). Spread into a lightly-oiled pan (see note). If desired, slice an additional banana and arrange the slices on top before baking.
Bake for 15 minutes, then cover loosely with foil. Continue baking until golden brown and center is firm, about 45 minutes.
Note: A 9x13 inch pan works well for 12 servings.