date sweetened zucchini bread

One of my clients recently asked me for a healthier version of the zucchini bread she had been making for her kids. My husband isn’t really into sweet breads or anything that resembles a cake so I don’t usually bake zucchini bread or I end up eating the entire loaf myself! This was a nice challenge though and I’m happy with the result. I did try a gluten free version of this bread but I wasn’t thrilled with the outcome so I didn’t want to share. After baking three different loafs I was kind of over it. If I try again I will definitely update the recipe to include a gluten free version. On that same note, you’ve also probably heard me talk about how most people who are sensitive to gluten (not celiac) can often tolerate ancient varieties of wheat like einkorn and spelt. So maybe you want to give this a try! Einkorn and spelt are much more nutrient dense and are easier to digest than the very hybridized modern wheat. This recipe is also vegan but if you want to use real eggs, the recipe will also come out great using three large eggs. You can make it without a food processor too! Just soak your dates in hot water for ten minutes so they soften, drain them, and mash with a fork. Then just whisk the rest of the wet ingredients into the dates. If you make any variations of this loaf, I’d love to hear how it comes out so comment here or on Instagram!

date sweetened zucchini bread
makes one loaf – will fit in 9″ bread pan but better if you have 12″ bread pan

ingredients

450 grams whole wheat spelt flour or whole wheat einkorn flour (I liked half and half)
2 teaspoons baking powder
1/8 teaspoon himalayan salt
1 teaspoon cinnamon
1/2 cup coconut oil (measured when melted)
3 flax eggs (3 heaping tablespoons of ground flax with 9 tablespoons filtered water)
1/2 teaspoon apple cider vinegar (omit if using real eggs)
1 packed cup medjool dates, pitted
2 cups *grated zucchini (about 1 medium zucchini)
1 teaspoon vanilla extract (no sugar added)

directions

Preheat oven to 350° F.
In food processor, add ground flax, 9 tablespoons filtered water and apple cider vinegar. Swirl around to combine and let sit to gel.
In a large bowl, sift together the flour, baking powder, salt, and cinnamon.
Next add dates, melted coconut oil and vanilla along with flax eggs in the food processor and blend until you have somewhat of a thick paste. You may need to scrape the sides down a couple times. Add the grated zucchini and pulse until combined.
Pour zucchini mixture into the flour mixture and fold until just combined
Grease loaf pan with a little coconut oil and pour the mixture into the pan. Bake for 60 to 70 minutes, or until golden brown and a toothpick inserted comes out clean.
Let the bread cool completely.
When the bread has cooled down, turn it out of the pan and cut into thick slices. Top with homemade whipped coconut cream (a good recipe here) or a scoop of Coyo yogurt and a dash of cinnamon!

*I grated the zucchini using the food processor and then set aside until I was ready to add it. Way easier than grating it by hand!