Zucchini/Carrot Bread

• 12 dates, pitted
• 1 cup unsweetened soy, hemp or almond milk
• 2 very ripe bananas (3 if small)
• 4 tablespoons raw sunflower seeds
• 4 tablespoons ground flaxseed
• 2 cups quick cooking rolled oats* (blended into flour)
• 2 cups quick cooking rolled oats*
• 2 heaping teaspoons ground cinnamon
• 1 cup chopped walnuts
• 1 cup raisins
• 4 cups shredded zucchini (or carrots)
• 1 tablespoon vanilla extract

1. Preheat oven to 350 degrees.
2. Using a high powered blender, blend dates, soy milk, bananas, sunflower seeds, and flaxseed until smooth.
3. Add all ingredients to a large mixing bowl. Mix well (more oats may be needed to thicken mixture). Spread into a lightly oiled loaf pan.
4. Bake for 15 minutes, then cover edges with foil (like you would a pie crust). Continue baking until golden brown and center is firm, about 30 minutes.
5. * Use quick cooking rolled oats, not instant oatmeal.

dates, unsweetened soy, very ripe bananas, sunflower seeds, ground flaxseed, oats, oats, ground cinnamon, walnuts, raisins, zucchini, vanilla

Taken from www.epicurious.com/recipes/member/views/zucchini-carrot-bread-50169605 (may not work)