Zucchini Protein Bread - cooking recipe

Ingredients

2 cups zucchini, grated
1/4 teaspoon salt
1 cup flour
1 cup soy flour
1/2 teaspoon salt
2 teaspoons baking powder
1/8 teaspoon baking soda
1/2 cup turbinado sugar
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ginger
2/3 cup buttermilk
2 eggs
2 teaspoons vanilla
3 tablespoons butter, melted
1/4 cup pine nuts
1/4 cup sunflower seeds
1/2 cup currants

Preparation

place grated zucchini in colander and sprinkle with 1/4 teaspoon salt. mix well and let sit at least 10 minutes. squeeze out excess water.
grease a normal size loaf pan, or two small loaf pans. preheat oven to 350 f.
combine both flours, 1/2 teaspoon salt, baking powder, baking soda, turbinado (or sugar), cinnamon, nutmeg, and ginger.
in a separate bowl, combine the zucchini (be sure it has most of the water squeezed out), buttermilk, eggs, vanilla, and butter. i find it is easiest to add the butter to the zucchini, mix it, and then add the rest. otherwise i accidently cook my eggs with the hot butter.
add the zucchini mix to the dry ingredients. mix well. add the nuts and currants. mix well.
pour into bread pan(s) and bake about one hour. i usually have to add another fifteen minutes if it is all in one pan, because the bottom is still so gooey.