I was looking for a way to use up some extra plain yogurt I had as well as a left over organic zucchini. This was perfect! The kids absolutely loved it!
Ingredients:
3 organic cage free eggs, beaten
1 cup organic agave nectar
1 cup coconut crystals
1 cup organic canned pumpkin
1 cup whole plain organic yogurt
1 TBS. organic vanilla extract
2 cups of organic sprouted whole spelt flour
1 cup of organic all purpose flour
1 tsp. aluminum free baking soda
.5 tsp aluminum free baking powder
.5 tsp salt
1 TBS. pumpkin spice
1 cup organic shredding zucchini (about one medium sized zucchini)
1 cup organic chopped walnuts (optional)
Mix eggs and sweeteners, then add pumpkin yogurt and vanilla. Combine dry ingredients in a separate bowl, then add pumpkin mixture to dry mixture. Stir in zucchini and nuts (if using) - I left them out so Jack could eat this bread too since he doesn't have the teeth for nuts yet. Pour into two greased (with organic coconut oil) 9 in x 5 in x 3 in loaf pans. Bake at 350* for 50 minutes. Cool for 10 minutes in pans then transfer to wire rack. Slice and enjoy!
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