1 Egg
4 tb Unsalted (sweet) butter
1/4 c light Agave Nectar
1 1/2 ts Vanilla
1 c Grated zucchini
1 c Whole wheat pastry flour, minus 2 tablespoons
2 tb Wheat germ
2 tb Soy flour
1 ts Baking powder
1 1/2 ts Cinnamon
1/4 ts Ginger
1/4 ts Nutmeg
1/2 c Chopped nuts

Preheat oven to 350ºF.

In food processor, or blender, or mixing bowl, blend egg, butter, agave, and vanilla until smooth and creamy. Add the zucchini and mix to combine.

In a bowl, combine flour, wheat germ, soy flour, baking powder, cinnamon, ginger, and nutmeg. Add zucchini mixture and stir well. Stir in the nuts.

Spread the batter in a 9-inch-square baking dish, lined with parchment paper (or spray w/PAM)

Bake for 30 minutes.

Cut into 1 1/2-inch squares.