Bread is better if left and wait till next day to cut. But I bet you won’t be able to wait. Modified from www.straightupfood.com

10 Medjool dates, pitted and chopped 1 cup non-dairy milk or use liquid from squeezed zucchini or combination 1¼ cups quick or Old Fashioned rolled oats (not instant), ground into flour ¾ cup dry millet, ground into flour 1 teaspoon baking soda 1 teaspoon baking powder 1 teaspoon cinnamon ½ teaspoon ground nutmeg ½ teaspoon ground ginger powder ¼ tsp stevia 1½ cups packed, unpeeled, grated, squeezed zucchini ½ cup applesauce or unpeeled, grated apple (about half of a medium apple) 2 teaspoons vanilla extract ¾ cup walnut halves, chopped

1. Preheat oven to 350 convection bake. In a small bowl, cover the chopped dates with the non-dairy milk and set aside to soften. 2. Dry ingredients: Grind the oats and millet into a flour using your blender (a high-speed blender will do a finer job but I like the millet semi ground so it adds a nuttiness) and place into a bowl. Add to this the soda, baking powder, cinnamon, nutmeg and ginger. 3. Wet ingredients: In another bowl, place the grated zucchini and apple, and vanilla. Using your blender again, blend the dates and the non-dairy milk until very smooth. Add the date mixture to the bowl of zucchini, apple and vanilla, and mix with a fork. 4. Combine the wet and dry ingredients and mix thoroughly with a wooden spoon, adding in the chopped walnuts at the end. Pour into one standard size loaf pan OR two half-loaf pans lined with parchment paper, or use silicone bakeware. The batter will fill the pan about 3/4 of the way. 5. Bake 1 standard loaf for 65-70 minutes uncovered with your oven rack in the center position. If you are making two half loaves, bake both at the same time on one rack with some space between them for 40-45 minutes uncovered. The bread will be done when the top of the loaf is an even medium brown, it has started to pull away from the sides of the pan, and there are some cracks in the top of the loaf.