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Recipe from Complete Book of Raw Food
Zucchini Bread
Recipe by Rose Lee Calabro
Special Equipment: Coffee grinder or blender, food processor, dehydrator
Yields: 3 loaves



    • 2 cups golden flax seeds, ground
    • 1 cup pecans, soaked 6 to 8 hours
    • 1½ cups raisins, soaked 4 to 6 hours
    • 1 cup zucchini
    • 2 teaspoons cinnamon
    • 1 teaspoon vanilla
    • 1/2 teaspoon nutmeg
    • 1/4 teaspoon cardamom
    • 1 teaspoon Celtic sea salt


Grind the flax seeds in a coffee grinder or blender. (Do not over-grind them— the thicker the mixture, the better the bread).

Process the pecans to a meal in a food processor fitted with the "S" blade.

In a blender, process the raisins and zucchini until smooth. Add some of the raisin soak water to blend. Combine the ground flax seeds, pecans, raisins, and zucchini in a mixing bowl, and add the cinnamon, vanilla, nutmeg, cardamom, and sea salt. Mix well.

Form into 3 loaves approximately 4- x 8- x 1 -inch and dehydrate at 105°F for 8 to 10 hours or to desired consistency. The bread should be dry and crispy on the outside and firm on the inside.

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