Dairy Free Low Carb Zucchini Bread

1 cup Millet Flour
1 Cup Spelt Flour
1/4 cup Sugar in the Raw
1/4 cup Stevia powder
1 tsp Salt
1 tsp Ground Cinnamon
1 tsp All Spice
1/8 tsp ground cloves
1 tsp Baking Soda
2 cups grated zucchini
3 to 4 oz. Chopped walnuts or pecans
2 tsp Vanilla Extract
1 Tbsp cider vinegar
1/3 cup melted Coconut oil
1/2 cup cold water.

The batter should be thin but not watery. Add the water a little at a time to make sure you don't get it too thin. This makes a very light moist bread that is more like cake.

Preheat oven to 350 degrees. Grate 2 medium zucchini and set aside. Sift dry ingredients into mixing bowl, make a well in the center. Add melted Coconut oil, vinegar and vanilla. pour 1/2 cup water over all stir to mix well. When mixed fold in zucchini and chopped walnuts. Our batter into loaf pan sprayed with cooking spray. Place on cookie sheet in oven for 1 hour. Use a toothpick to check and make sure it's fully cooked. If not continue baking for 10 minute intervals until toothpick comes out clean. Cool in pan for 10 minutes on a wire rack then remove from pan to cool completely on wire rack.

Serving Size: Makes 1 - 8 x 3 7/8 Loaf pan 10 slices

Number of Servings: 10

Recipe submitted by SparkPeople user HEND55.