Zucchini Herb Bread

1 medium zucchini, grated

1 1/2 cups Changing Habits Emmer Wheat Flour

1 tsp baking soda

3 free-range organic eggs

1/2 tsp Changing Habits Seaweed Salt

1 tbsp Changing Habits Rapadura Sugar

1/2 cups filtered water

1/4 cup Changing Habits Coconut Oil - melted

Fresh herbs of your choice (rosemary, thyme, parsley, coriander, dill)

Preheat your oven to 180 degrees celcius.

In a medium bowl, sift together flour, baking soda and salt and set aside.

In a large bowl, beat together eggs, sugar, water, and oil then stir in zucchini and herbs.

Add the flour mixture into the wet ingredients until combined. Do not over mix.

Oil a square pan with coconut oil, then pour in batter.

Bake for 35-40 minutes or until golden brown and cooked through.

Transfer to a cooling a rack and allow to cool until desired.

Serve fresh or toasted with a dollop of butter.