ZUCCHINI BREAD

Use a 23 cm (9 inch) loaf pan.

Serves 10.

Ingredients

3 cups wholemeal spelt, kamut or whole wheat flour
2 zucchini (the size of large bananas)
½ cup walnuts or pecans
¼ cup of warmed butter or olive oil
2 cups kefir and/or ½ cup sourdough starter
3 large free range eggs
¼ cup honey OR maple syrup or 1 teaspoon stevia powder to taste
½ teaspoon sea salt

Optional Spices
¼ teaspoon nutmeg
½ teaspoon allspice
½ teaspoon cinnamon
¼ teaspoon ginger

RECIPE

Mix the flour with the kefir or starter. Add enough filtered water to make it a batter consistency. Cover and leave it for 12-24 hours at a temperature of 20-25 Celsius (68-77F).

Put the remaining ingredients except the zucchini in a blender and slowly add the batter. Blend at slow speed until it is well mixed and the nuts are broken up.

Cut the zucchini into a julienne, toss with sea salt and leave to stand for an hour. Rinse, dry in a tea towel, and stir into the batter.

Pour into an oiled loaf pan. Bake at 180 Centigrade (350 Fahrenheit) for 90 minutes, or until a skewer pushed into the middle of the cake comes out clean.