Zucchini Nut Bread
2 large zucchini – grated
1 c all purpose flour
1/2 c whole wheat flour
1 tsp baking soda
1 tsp aluminum free baking powder
3/4 c evaporated cane juice
1 stick unsalted butter – melted
1 lg egg
1 tsp vanilla
1/2 tsp salt
1/2 tsp cinnamon
1/2 c raw pecan pieces
Using a food processor or a hand grater, grate the zucchini with the skin still on. Place the grated zucchini in cheesecloth and squeeze as much excess moisture out of the zucchini as possible. (If you like, you can save this juice and drink it! It’s great in smoothie’s).
Combine the flours, cinnamon, soda and powder in a bowl and set aside.
Melt the butter over low heat and allow to cool for a minute. Add the sugar, vanilla and salt and whisk until well blended. Add the egg and mix a few times, then pour the liquid ingredients over the dry. Using a wooden spoon, stir the mixture until all the flour is mixed. Add the grated zucchini and work it into the batter. Add the pecans and put the batter in a greased 9 inch bread pan. Bake at 350 for approximately 45 minutes (or until a toothpick comes out clean when poked into the middle).
Let the bread cool for a minimum of 10 minutes in the pan. If you skip this step, your bread will fall completely apart! No matter how good it smells, you must be patient.