Reprinted from The Blood Type Diet Website (www.dadamo.com)

IB's Zucchini 'Bread'
Contributed by: ItalyboundAdded: Aug 12, 2008 at 05:33 PM


Description:

This is a very moist zucchini 'bread'. Since it's baked in a 9 x 13 pan it doesn't rise very high.

Ingredients:
  • 2 cups compliant flour (I used spelt)
  • 2 teaspoons ground cinnamon
  • 1 teaspoon sea salt
  • 1 teaspoon baking soda
  • 1 teaspoon ground allspice
  • 1/2 teaspoon baking powder aluminum free
  • 3/4 - 1 cup agave nectar
  • 1-1/2 cups oil
  • 3 large eggs
  • 1 Tablespoon vanilla extract
  • 2 cups coarsely grated zucchini
How to make it:
  1. Preheat oven to 325F.
  2. Butter and flour a 9 x 13 pan.
  3. Whisk all dry ingredients together.
  4. Whisk all wet ingredients together.
  5. Whisk in flour mixture.
  6. Mix in zucchini.
  7. Pour batter into prepared pans.
  8. Bake breads until tester inserted into center comes out clean, about 40 minutes or so.
  9. Let stand 10 minutes.
    Note: Turn breads out onto rack and cool completely. (Can be made 1 day ahead. Wrap in foil and store at room temperature.) Enjoy!! After you make it once, be prepared to make it again. :-)