Maple Pecan Zucchini Bread

I have been needing a solid zucchini bread recipe and I finally cracked that spelt into flour and made it happen. I love the health benefits of spelt. It is very high in B17 which has been studied to be anti-carcinogenic. Anytime I can make this grain work in a recipe, I try to. The maple and chopped pecans are a perfect match with the zucchini. If you are growing zucchini this summer and have it coming out of your ears. This recipe is for you!

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Maple Pecan Zucchini Bread

Ingredients:

2 cups grated zucchini (2 medium zucchini)

3 eggs

1 tbsp vanilla bean paste

1/2 cup pure maple syrup

1/2 cup coconut sugar

1 tsp salt

2 cups unmilled spelt grain

1/2 tsp baking soda

2 tsp baking powder

1/3 cup melted coconut oil

1/2 cup chopped pecans

Directions:

Preheat oven to 350 degrees. Grate zucchini, mill the grain. Add the zucchini, eggs, vanilla bean paste, pure maple syrup to a large bowl and combine. Add the coconut sugar, salt, baking powder, baking soda, flour, and pecans to the bowl and mix well. Add the coconut oil last. Pour into a 1.5 pound loaf pan. This is the one I use because I don't have to grease it or line with parchment. If you have a pan you love, grease the pan or line it before you bake!

Bake for 55-58 minutes on the middle oven rack.