ZUCCHINI BREAD
Zucchini bread is so good, especially this one! This recipe contains no eggs, oil, or highly processed flours but does contain lots of deliciousness!
The recipe is by Chef Cathy Fisher from “Straight Up Food” recipe blog: ZUCCHINI BREAD. The recipe did not need to be modified because all of her recipes are already whole food, plant-based with no oil or sugar.
This bread contains millet. If you are not familiar with millet, it is a seed that is typically called an “ancient grain.” You can read about it here: What Is Millet?
ZUCCHINI BREAD from “Straight Up Food”
Ingredients
7 ounces pitted dates (11 to 12 Medjool or 22 to 24 Deglet Noor), chopped
1 cup unsweetened nondairy milk
2 teaspoons vanilla extract (or seeds from 2 vanilla beans)
1 1/4 cups old-fashioned rolled oats
3/4 cup dry/ uncooked millet
1 teaspoon cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
2 cups unpeeled, grated zucchini (1 to 2 medium)
2 ounces walnuts, chopped (about ½ cup; optional)
Instructions
Place the dates, nondairy milk, and vanilla into a small bowl, and set aside for at least 15 minutes (so the dates can soften). Preheat the oven to 325°F. Line a standard size loaf pan (9 x 5 x 3 inches) with parchment paper.
Grind the oats and millet into flour with a blender (30 to 40 seconds; millet is hard). Transfer to a medium bowl and whisk in the cinnamon, baking powder, baking soda, ginger, and nutmeg. (I ground the oats and the millet separately in a high speed blender since millet is harder so takes longer.)
Pour the soaking ingredients (dates, milk, and vanilla) into the blender, and blend until smooth. Stir this mixture into the bowl of dry ingredients, then stir in the grated zucchini and walnuts (if using).
Spoon the batter into the pan and spread evenly. Bake for 65 minutes, or until the top is medium brown. Let cool for 10 minutes before removing from the pan and placing on a cooling rack. Cool completely before serving.
