Mmmm this and a Cherry Berry Cottage Smoothie was today's breakfast. What a yummy way to start the day and my house smells amazing. Nice that it's cooler I've been wanting to bake and I finally don't mind having the oven on. I made 2 versions one with all zucchini and one with zucchini & banana. Both were yummy.
Shelly's Zucchini Nut Mini Loaf
3/4 cup Spelt Flour
1/2 cup Vanilla Protein Powder
1 teaspoon Baking Powder
1 teaspoon Cinnamon
1/4 teaspoon Ground Clove
dash of Salt
1/4 cup Walnuts, chopped
2 Tablespoons Unsweetened Shredded Coconut
2 Eggs, beaten
1 Tablespoon Canola Oil
4 Tablespoons Sugar Free Torani Syrup (I used SF Vanilla)
1/2 teaspoon Vanilla Extract
* 1 cup (1 small) Zucchini, grated & squeezed dry + 1 Banana, cubed OR 2 cups (2 small) Zucchini, grated & squeezed dry
Preheat oven to 350. Line a mini loaf tin with paper liners. Mix all ingredients together till combined.
Fill liners 3/4 full with batter. Bake at 350 for 20 minutes or until a tester inserted into the middle comes out clean. Allow to cool in the pan for 3 minutes. 
Transfer to wire cooling rack to cool completely. Store in a sealed container to keep them soft and moist. Makes 8. They are great toasted too.
