Zucchini Oat Bread

When the peak of summer gives you a surplus of zucchini, it's time to bake bread.  Cinnamon and nutmeg add interesting spice while oat flour creates a fluffier texture.  Toast this vegan, whole grain, oil-free, sugar-free bread for breakfast or snacking any time.

MEDIUM          Servings: 12             Ready In: 80 minutes

Zucchini Oat Bread - Healthy, Whole Grain, Oil-Free, Plant-Based, Vegan, No Sugar Added, Baking Recipe

Zucchini Oat Bread - Healthy, Whole Grain, Oil-Free, Plant-Based, Vegan, No Sugar Added, Baking Recipe

Chef's Healthy Tip:  Dates replace refined sugar to provide natural sweetness and moisture in this healthy, vegan bread recipe

Chef's Healthy Tip:  Dates replace refined sugar to provide natural sweetness and moisture in this healthy, vegan bread recipe

Chef's Baking Tip:  Use a clean kitchen towel to squeeze out as much water as you can from the zucchini.  This creates a lighter, fluffier bread

Chef's Baking Tip:  Use a clean kitchen towel to squeeze out as much water as you can from the zucchini.  This creates a lighter, fluffier bread

Chef's Healthy Baking Tip:  Combine the wet and dry ingredients and stir just until combined.  To avoid a dense bread, be sure not to overmix the dough.

Chef's Healthy Baking Tip:  Combine the wet and dry ingredients and stir just until combined.  To avoid a dense bread, be sure not to overmix the dough.

Chef's Easy Tip:  Sprinkle on a few rolled oats to the top of the bread before baking.  This creates a beautiful presentation and a healthy, crunchy topping for this vegan bread

Chef's Easy Tip:  Sprinkle on a few rolled oats to the top of the bread before baking.  This creates a beautiful presentation and a healthy, crunchy topping for this vegan bread

Ingredients

¾ cup dried dates (150g)
1/2 cup unsweetened applesauce (114g)
3/4 cup plain almond milk (6 oz)
1 tsp vanilla extract
1 ½ cups whole wheat pastry flour (180g)
1/2 cup oat flour (45g)
2 tsp baking powder
1 tsp baking soda
2 tsp ground cinnamon
½ tsp grated nutmeg
¼ tsp salt
2 large zucchini, grated and squeezed (about 1 ½ cup or 210g after squeezing)
2 Tbs rolled oats
1/4 cup sunflower seeds, currants, or other mix-ins (if you like)


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Zucchini Oat Bread - Healthy, Whole Grain, Oil-Free, Plant-Based, Vegan, No Sugar Added, Baking Recipe

Procedure

Preheat oven to 325.  Line small loaf pans with parchment or foil.

For the wet mixture:  Combine the dates, applesauce, almond milk, and vanilla in a microwave-safe container.  Microwave 90 seconds.  Set aside and let cool a few minutes.

For the dry ingredients:  Sift together the whole wheat pastry flour, oat flour, baking powder, baking soda, cinnamon, nutmeg, and salt into a large bowl.  Set aside

To grate the zucchini: Set up the small grater blade of your food processor (or use the smallest size of a hand grate).  Trim the ends off the zucchini.  Grate the zucchini until finely shredded.  Place the grated zucchini in a clean kitchen towel.  Wring out the zucchini in the towel, squeezing out the juices.  This is an essential step to create a light, fluffy bread.  Don't skip it!

To make and bake the Zucchini Oat Bread:  Use your food processor (or an immersion blender) to puree the wet ingredients.  Add the bowl of wet ingredients into the bowl with the sifted dry ingredients.  Add the grated zucchini.  Stir just until combined.

Portion batter into 3 small loaf pans (or 12 muffin cups).  Sprinkle a few of the dry oats on top.  Bake at 325F 50-60 minutes for mini loaves (40-45 minutes for muffins), until a toothpick can cleanly be inserted and removed.  Remove and let cool 15 minutes before slicing.
 

Chef's Tips: For interesting texture, you can add in dried fruit or chopped nuts.  Add 1/4 cup of whatever you prefer: dried currants, golden raisins, chopped walnuts, or pecan pieces.  My favorite are sunflower seeds for a healthy, seeded bread.

Yield: 3 mini loaves, or 12 muffins


Step-by-Step Photos:

Nutrition Facts

Amount Per Serving (1 muffin or 1/12 recipe)

Calories 116.19
Calories From Fat (8%) 9.33
% Daily Value
Total Fat 1.07g 2%
Saturated Fat 0.19g <1%
Cholesterol 0mg 0%
Sodium 247.94mg 10%
Potassium 210.33mg 6%
Total Carbohydrates 25.26g 8%
Fiber 3.63g 15%
Sugar 8.54g
Protein 3.32g 7%
Calcium 5.24mg <1%
Iron 76.37mg 424%
Vitamin A 37.8IU <1%
Vitamin C 0.07mg <1%


Zucchini come in both yellow and green. The yellow ones might look like squash, but learn why they are different. Plant-based Chef Katie Simmons shares her healthy cooking ideas, plus a link to a vegan, oil-free Charred Zucchini Quinoa Salad. More at: www.plants-rule.com