Zucchini Oat Bread
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Zucchini Oat Bread

Submitted by: Virginia Kim

Prep Time: 15 Minutes

Cook Time: 25 Minutes

Servings: 6

Delicious warm, will crumble. No need for extra sweeteners, however you may want to serve warm with butter.

Ingredients

  • 1 med. zucchini, fresh, organic
  • 1 c. yogurt, greek, plain, full-fat, plain, organic
  • 2 c. oats, old fashioned rolled, dry, organic
  • 1 pinch sea salt, unrefined and pure
  • 1 tsp. baking soda, pure
  • 1 1/2 tsp. baking powder, aluminum-free
  • 2 tsp. cinnamon, ground, organic
  • 1/4 c. coconut oil, raw, extra-virgin, organic
  • 2 tsp. vanilla extract, organic
  • 2 egg, omega-3, cage-free, organic
  • 1/4 c. raisins, organic
  • 2 tbs. almond, sliced, organic, raw

Directions

Preheat oven to 400ºF. Grease a loaf pan with coconut oil.

Peel and slice zucchini, and chop in food processor (should be about 2 cups). Add Greek yogurt, oats, sea salt, baking soda, baking powder, cinnamon, melted coconut oil, vanilla, and eggs. Blend until smooth. Stir in raisins (or substitute dried currants). Pour into greased loaf pan, and sprinkle sliced almonds on top (optional). Bake for about 25 minutes, until toothpick or knife inserted in center comes out clean.