Summer Zucchini Bread

In the summer, when gardens swell with zucchinis, this is a perfect recipe to use the abundance. Be sure to make several loaves to give to family and friends.

3 cups spelt

1 tsp. baking soda

1 tsp. baking powder

1/2 tsp. salt

1 tsp. cinnamon

3 eggs

1 1/2 cups Sucanat

1 scant cup sunflower oil

1 tsp. vanilla

2 cups grated zucchini

1 cup walnuts, pecans or currants

Combine dry ingredients and set aside. Beat eggs and Sucanat together; add oil, vanilla, and grated zucchini. Add dry ingredients to wet and stir to completely moisten. Add the nuts or currants, if desired. Pour batter into a well-greased 9x5-inch bread pan or into 3-4 well-greased mini bread pans. Bake at 350°F for 45-50 minutes, or until a toothpick comes out clean. 

© Mother Linda's