Zucchini Bread recipe
Growing up, we’d make this in the summer or fall when zucchini was fresh and plentiful in our garden, but this tasty bread can be enjoyed any time of the year. I especially love this bread because it is gluten free and dairy free but you would never know it. Everyone I share it with loves it. It is quick and easy to make.
Preparation: 35 minutes
Cooking time: 40-70 minutes
Makes 1 standard loaf or two half loaves
10 Medjool dates, pitted and chopped
1 cup nondairy milk
1 1/4 cups rolled oats (or gluten-free oats)
3/4 cup dry millet
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1 3/4 cups zucchini, unpeeled and grated (about 1 1/2 medium zucchinis)
1/2 cup apple, unpeeled and grated
2 tseaspoon vanilla extract
3/4 cup walnuts, chopped
Preheat oven to 325 F. In a small bowl, cover chopped dates with nondairy milk and set aside to soak.
Grind oats and millet into a flour in your blender and place into a bowl. Add soda, baking powder, cinnamon, nutmeg, and ginger.
In another bowl, place vanilla and grated zucchini and apple. Blend dates and nondairy milk until very smooth. Add date mixture to the bowl of zucchini, apple, and vanilla, and mix with a fork.
Combine wet and dry ingredients and mix thoroughly, folding in chopped walnuts at the end. Pour into one standard loaf pan (9×5-inch) lined with parchment paper, or use a silicone baking pan.
Bake 1 loaf for 65-70 minutes uncovered. Bread will be done when the top of the loaf is an even medium brown, and there should be cracks in the top of the loaf. When you take it out, insert a toothpick far down, and if it comes out clean, the bread is done. Let cool for 5 minutes before removing from the pan to cool further on a cutting board. Cool for another 10-15 minutes before slicing.