Zucchini Spice Bread

I've been getting large amounts of zucchini each week from my Community Supported Agriculture (CSA) subscription and this has been a very tasty way to use it all. Everyone who tries it is a fan. 


You'll need a dehydrator. I have a heavy-duty model because I make big batches. I also don't want to worry about rotating the trays for even drying when I'm not around. It is worth it's weight in gold! (No more buying expensive dried fruit and sun-dried tomatoes.) However, a smaller, less expensive model will serve for just about any recipe requiring a dehydrator. 

Zucchini Spice Bread

4 cups zucchini
2 cups dried coconut, ground fine
1 cup dates
1 teaspoon salt and pinch kelp
1/2 teaspoon nutmeg
1/2 teaspoon cardamom
1 teaspoon cinnamon
1/2 teaspoon clove
1 inch fresh ginger
1 teaspoon vanilla


Grind coconut flakes dry in the blender until it becomes a flour. Grind all ingredients in a cuisinart or blender and form into loaves on the screens of the dehydrator. If the zucchinis are juicy, add more coconut flour. Dry until done and serve with the homemade Apple Butter.


From Local Wild Life by Katrina Blair.