2
cups coconut brown sugar
3
C whole wheat flour, Einkorn or spelt (3 cups for hard red wheat)
1
tsp Real Salt
1
tsp cinnamon
1
tsp baking soda
¼ tsp baking powder, a little less for elevation
2
eggs
1
C cooking oil, olive, avocado or coconut
2
tsp vanilla
2
C shredded raw zucchini, unpeeled
1
C pecans or walnuts, chopped
1. In
large mixing bowl, stir together all dry ingredients.
2. Add
all liquids & zucchini.
3. Mix well.
4. Add
nuts and blend again.
5. Divide
into 2 greased & lightly floured 4 ½ x 8 ½” loaf pans.
Bake
for 60+ minutes at 350. (325 if using glass or dark pans)
For
muffins, bake for 20-25 minutes in paper lined muffin cups.
