Zucchini Bread

I made zucchini bread using up the last zucchini from my garden. I was, frankly, tired of zucchini pasta, which was why I grew them in the first place. But zucchini has that way about it. A little is great, a lot is too much. How many ways can a person use it? Well, after spiralizing it, putting it in hummus, juicing it, and sneaking it into cookies, zucchini bread was what was left. This bread won't fool the non raw foodist, but it's a pretty great option for those that want their food to be as alive as possible. It's moist, flavorful, and doughy, a feat not always so easy to achieve by using a dehydrator. Experiment with it and let me know how it goes.

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Zucchini Bread:

2 apples cut and quartered
2 large zucchini shredded
1/2 c. raw agave
 3 c. almond flour (almonds milled into a fine powder in your high speed blender)
1/2 c. flax ground into powder
1 c. walnuts

Puree the apples with the agave in a high speed blender until smooth. Next, mix together the almond flour and flax powder in a large bowl. Pour in the apple mixture and the shredded zucchini into the dry ingredients. Stir until thoroughly incorporated. Fold in the walnuts.

Spread mixture onto Teflex lined dehydrator sheets. The mixture should be about one inch in height. Dehydrate at 105 degrees for ten hours. Flip the mixture, removing the Teflex sheet, and dehydrate another ten hours. Use your own judgment on dehydrating time. The outside should look baked while the inside is moist. Cut the bread into desired sizes with a knife.

Enjoy the last of your summer's bounty.