Moist and delicious with a hint of cinnamon. Perfect for phase 3 breakfast with some cashew butter! Zucchini Bread 1 1/2 cups sprouted wheat flour 3/4 tsp salt 1 tsp baking powder 1/2 tsp cream of tartar 1/2 tsp nutmeg 1 tsp cinnamon 1 tsp baking soda 1 1/2 cups xylitol 1/2 cup olive oil 2 eggs 3 T water 1 cup grated zucchini 1 tsp lemon juice Preheat oven to 350 In large bowl, combine eggs, oil, xylitol, water, zucchini, lemon juice. In a medium sized bowl, mix remaining dry ingredients. Add dry to wet and stir just until moist and combined. Do not over mix. Pour into silicone baking loaf pan, or other loaf pan that has been brushed with oil. Bake 35-45 minutes, until toothpick comes out clean. Test at 30 minutes. Baking time depends on the size of your pan. For P1 modification, use 2 egg whites instead of whole egg, and replace oil with oat milk in the same amount. I also throw in a bit more zucchini.