"This is a recipe for moist, delectable yet healthy zucchini bread I originally got passed down from my great-grandmother, but tweaked to be healthy, too! I think you'll find it tastes better the day after baking. Enjoy!..."
INGREDIENTS
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3 cups whole grain wheat flour (I prefer spelt)
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1 teaspoon ground cinnamon
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1 teaspoon ground cloves
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1 teaspoon ground ginger
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1 teaspoon ground allspice
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1/2 teaspoon ground nutmeg
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1 teaspoon fine sea salt
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1 teaspoon baking soda
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1/2 teaspoon aluminum free baking powder
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3 cups grated zucchini
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3 large eggs (organic and cage-free taste the best)
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1 1/2-2 cups raw sugar, demerara, coconut nectar, etc. (you can use turbinado (sugar in the raw)
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1 cup light olive oil (I use a lighter olive oil from Trader Joe's that's not completely refined)
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3 teaspoons vanilla
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1 cup chopped pecans (or whole) (optional)