Zucchini/Carrot Bread
CATEGORIES
INGREDIENTS
  • Servings: 12+
  • 20 dates
  • 1 cup unsweetened soymilk
  • 2 very ripe bananas (3 if small)
  • 1 tablespoon raw sunflower seeds
  • 2 tablespoons ground flaxseed
  • 2 cups quick oats (blended into flour)
  • 2 cups quick oats
  • 2 heaping teaspoons ground cinnamon
  • 1 cup chopped walnuts
  • 1 cup raisins
  • 2 cups shredded zucchini (or carrots)
  • 1 tablespoon vanilla extract
DIRECTIONS
  1. Blend dates, soy milk, bananas, sunflower seeds, and flaxseed until smooth.
  2. Add all ingredients into large mixing bowl.
  3. Mix well (more oats may be needed to thicken mixture).
  4. Spread in baking pan 1 1/2 inches thick (rub pan with a little blended oats to help prevent sticking).
  5. Preheat oven to 350 degrees.
  6. Bake for 15 minutes then cover edges with foil (like you would a pie crust).
  7. Continue baking until golden brown and center is firm.
  8. Serves 12 or more, depending on how cut it.