This bread gets its moistness and heartiness from zucchini, dates, and millet and oat flours. It is baked as a loaf, but see Notes for instructions on baking as muffins or an 8 x 8-inch square cake.Print
Above: A close-up of a slice. The crumb (the soft inner part of the bread) is moist yet not under-cooked. Adding the ground millet helps this since oat flour alone can sometimes result in a texture that is heavy and sticky.
Above: This is made with sliced almonds instead of walnuts. You can see the millet grains, which look like cornmeal. even when ground.