Date-Sweetened Zucchini Bread

Zucchini. Does anyone actually like it?

Are "zucchini people" a thing?

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

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

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.

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

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

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.

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.

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.

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!

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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