Serves: 8
Total Calories: 234

1 1/4 cups oat flour
1 1/4 cups barley flour
4 teaspoons double acting baking powder
1 teaspoon cinnamon
1/4 cup orange juice
1/4 cup canola oil
3/4 cup honey
1 teaspoon vanilla extract
3 teaspoons Ener-G Egg Replacer mixed with 4 Tbsp orange juice
2 cups loosely packed shredded zucchini (about 1 medium zucchini)
1/2 cup oats

Preheat oven to 325 degrees. Combine oat flour, barley flour, baking powder, and cinnamon. Combine orange juice, canola oil, honey, and vanilla extract. Dilute honey by mixing thoroughly. Add liquid mixture to dry mixture. Stir. Add egg replacer. Then stir in shredded zucchini and oats. Pour into an oiled loaf pan lightly dusted with oat flour, and bake 1 hour. Remove from oven and let cool in pan about 15 minutes. Then turn out onto a rack. Let cool before slicing.

Nutritional Facts:

Serves: 8
Total Calories: 234
Calories from Fat: 70

More Recipes from the Whole Foods Allergy Cookbook Cookbook:
Grandmother Catherene's Cornbread
Banana Bread
Rye Bread with Dates
Cherry Vanilla Bread
Orange Zucchini Bread