Main Street Cook

1 1/2 cup shredded zucchini drained
1 1/4 cup flour
1 cup oat flour (process rolled oats till cornmeal texture)
1/2 cup rolled oats
3/4 cup agave syrup
1/4 cup sugar
1 T cinnamon
1 t baking soda
1 t baking powder
1 T vanilla
2 eggs
1/2 canola oil

Mix dry ingredients. Make hole in center of bowl and pour in all ingredient but zucchini in center and mix center. Mix outside in lightly. Mix in zucchini. Lightly oil a loaf pan. Pour in and add topping if want. Bake at 325 for 45 to hour till tooth pick comecomes out clean.

Topping:
1/2 cup: shredded coconut, pecans and sliced almonds.   Press lightly into top of batter in pan. Sprinkle 1 teaspoon sugar. Spray lightly with cooking spray bake as directed.