Zucchini Date Bread
Are you looking for a healthier breakfast option? Then try this zucchini date bread that is sweetened just with dates! It is soft, moist, and definitely guilt free.
Ingredients
- 1½ cups oat flour (gluten free) (182g)
- ½ cup gluten-free all-purpose flour (rice flour mix) (77g)
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 1 medium sized zucchini, grated (about 1½ cups worth)
- 2 eggs
- 4 ounces applesauce, no sugar added
- ¼ cup date syrup (or maple syrup) (77ml)
- 5 medium Medjool dates, chopped
- ½ cup almond milk or other dairy-free milk (120ml)
Instructions
- Preheat the oven to 350°F. Lightly oil a bread pan and set it aside.
- Next, pit and chop the dates. Then use a cheese grater to grate the zucchini, until you have about 1½ cups worth. Set both aside.
- In a large bowl or stand mixer bowl, add the eggs, applesauce, and date syrup. Mix until combined. Stir in the grated zucchini and chopped dates.
- Next, add the almond milk or other dairy-free milk and mix.
- Then add the oat flour, all-purpose flour, baking powder, baking soda, salt, and ground cinnamon. Use the mixer attachment or hand mixer to blend it all together until the batter is nice and smooth.
- Pour the batter into the bread pan and bake it on the middle oven rack for 1 hour or until it is browned and the top springs back when touched.
- Let the bread cool. Serve on its own or with butter.