Zucchini Bread

This is one of my favorite archerfriendly recipes.  I love the hearty flavor produced from the combination of quinoa, buckwheat, chickpea, and almond flours.  The texture is fantastic and it has the perfect level of sweetness.  Its so nutritionally dense, how could it not taste good?  I love the taste of wholesome food.

About a year ago, my husband and I went camping for a week on Orcas Island.  I made a batch of this recipe and froze it in advance to pack in the cooler for the trip.  It traveled really nicely, but I did need to ensure that it was protected from being smooshed.  The smoosh-ability aspect may not make this zucchini bread ideal for living out of a cooler, but the nutrition content does!  Each mini loaf (if you make 8) contains almost 7 grams of protein and 4 grams of fiber.

Zucchini Bread

Ingredients

• ¼ tsp salt
• 1 cup quinoa
• 1 cup buckwheat flour
• ¼ cup chickpea flour
• ¼ cup almond flour
• 1.5 tsp baking soda
• 1 tsp nutmeg
• 1 tsp cinnamon
• ½ tsp cloves
• 3 scoopulas of concentrated stevia
• ⅓  cup coconut oil
• 3 eggs
• 1 tsp lemon juice
• 1 T honey
• 1 cup lite coconut milk
• 1.5 cups shredded zucchini

Makes 1 pan of 8 mini loaves

1. Mix dry and wet ingredients separately.  Then blend them together.
2. Bake at 350°F for 25 minutes.

Notes

• Full fat coconut milk should work fine.  Lite coconut milk was all I had on hand!
• Freezes very well.

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