ZUCCHINI/CARROT BREAD

ZUCCHINI/CARROT BREAD image

Number Of Ingredients 12

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12 dates, pitted
1 cup unsweetened soy, hemp or almond milk
2 very ripe bananas (3 if small)
4 tablespoons raw sunflower seeds
4 tablespoons ground flaxseed
2 cups quick cooking rolled oats* (blended into flour)
2 cups quick cooking rolled oats*
2 heaping teaspoons ground cinnamon
1 cup chopped walnuts
1 cup raisins
4 cups shredded zucchini (or carrots)
1 tablespoon vanilla extract

Steps:

Preheat oven to 350 degrees. Using a high powered blender, blend dates, soy milk, bananas, sunflower seeds, and flaxseed until smooth. Add all ingredients to a large mixing bowl. Mix well (more oats may be needed to thicken mixture). Spread into a lightly oiled loaf pan. Bake for 15 minutes, then cover edges with foil (like you would a pie crust). Continue baking until golden brown and center is firm, about 30 minutes. * Use quick cooking rolled oats, not instant oatmeal.