100% Whole Grain Summer Squash Bread (soy free, dairy free, wheat free)

• 1 ½ c. organic brown rice flour
• 1 ½ c. organic oat flour
• 1 t. salt1 ½ t. baking soda
• 1 ½ t. baking powder
• 3 t. cinnamon
• 3 eggs (organic preferred)
• ½ c. coconut oil, melted
• ½ c. organic unsweetened applesauce
• 2 c. unrefined, whole sugar
• 3 t. organic pure vanilla extract
• 3. c. grated zucchini (or most any summer squash)
• 1 c. chopped pecans

Preheat oven to 325 degrees and grease and flour your pans. Place grated zucchini in a strainer and sprinkle with salt. Set in sink to drain. Sift together flours, baking powder, baking soda, and cinnamon and set aside. In a large bowl, beat together eggs, coconut oil, applesauce, vanilla, and sugar until well blended. Slowly add the dry ingredients, stirring well to mix.m Squeeze zucchini to remove moisture and add zucchini and nuts to the other ingredients in the bowl. Stir to incorporate. Pour batter into prepared pans, filling pans approximately ¾ of the way to the top. Bake until toothpick inserted in center comes out with only a few clingy crumbs; 30-35 min. for muffins; 35-40 min. for mini loaves; approximately 1 hour for large loaves. Allow to cool in pan before removing. The variations here are endless. You can mix and match any of the following to create your own flavors (e.g. double chocolate, chocolate cherry with pistachios, cranberry orange walnut, lemon poppy seed, etc. Published by crunchymama on September 18th, 2007