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Date-Sweetened Zucchini Bread

vegan recipe

Zucchini. Does anyone actually like it?

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Are "zucchini people" a thing?

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Is it possible to authentically enjoy this sad, slimy, summer squash outside the four walls of a chocolate-littered sweet-bread?

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Because a spiralizer and some marinara sauce aren't cutting it, people. That's bringing a butter knife to a gunfight in my book.

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So hear me out. We shred it into smitherines and fold it into a perfectly sweet, fiber-rich, gooey and satisfying whole grain loaf. We make it absurdly delicious, obscenely healthful, and an instant family favorite.

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And just like that, zucchini grows its wings. A glow-up, a blossoming, a culinary puberty of sorts. 

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So thanks for the life lesson, zucc. Life's what you bake it. Words to live by. 

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Prep time: 10 miN

Bake time: 60-65 min

Total time: 1 Hr 10 min

Ingredients:

Yeilds 1 loaf

  • 11-12 pitted medjool dates

  • 1 cup unsweetened non-dairy milk

  • 2 tsp vanilla extract

  • 1 1/4 cup rolled oats

  • 3/4 cup dry uncooked millet (or sub dry uncooked green lentils for extra protein!)

  • 1 tsp cinnamon

  • 1 tsp baking powder

  • 1 tsp baking soda

  • 1/2 tsp ground ginger

  • 1/2 tsp ground nutmeg

  • 1/4 tsp cardamom

  • 2 cups unpeeled, grated zucchini

  • 1/2 cup walnut pieces

  • 1/3 cup dark or semi-sweet chocolate chunks

Directions:

Begin by placing the dates, non-dairy milk and vanilla into a small bowl and set aside for 10-15 minutes to allow the dates to soften.

 

Preheat oven to 325 degrees F and grease or line a standard-size loaf pan with a bit of coconut oil or parchment paper. 

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Grind the rolled oats and the dry millet or dry green lentils into a fine flour in a high-speed blender for about 45 seconds to a minute. Transfer to a bowl and whisk in the cinnamon, baking powder, baking soda, ginger, nutmeg, and cardamom.

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vegan bread

Pour the soaked dates, non-dairy milk and vanilla into the blender and blend together until a smooth, gooey paste forms. Stir this mixture into the dry ingredients, then stir in the grated zucchini, walnuts, and chocolate chunks. 

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Spoon the batter into the loaf pan and spread evenly. Bake for 60-65 minutes, or until the top is medium brown. Let cool for 5-10 minutes before removing from pan and placing on a cooling rack. Slice, share & ENJOY!

vegan bread recipe

Store at room temp in an airtight container for 2-3 days, or in the refrigerator in an air-tight container for 3-4 days. 

 

Because this loaf is made with such fresh ingredients and lacks the shelf-stable sugar, flour, and refined fats used in most other baked goods, it requires some special treatment.

 

But don't worry - it'll be gone in no time. If you liked this recipe, you'll love my Easy Vegan Banana Bread!

For more disease-fighting & drool-worthy 

meal ideas, check out my other plant-powered recipes here:  

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