bakingglutenfreememories Besides many other delicious fruit and vegetables, fall is also the season for dates. Dates are such a great natural sweetener. I love to include them in recipes because it is a much healthier way to sweeten desserts and breakfast dishes. That is why I came up with this zucchini date bread.
The bread is moist and the oat flour in it gives it such a lovely, soft texture. The chunks of Medjool dates are enough to provide just the right amount of sweetness. I’m sure you will not at all miss the sugar that is generally added to zucchini bread!
How to Make Zucchini Date Bread
1. First, preheat the oven to 350 degrees Fahrenheit. Lightly oil a bread pan and set it aside.
2. Next, pit and chop 5 medium sized Medjool dates and set them aside. Then use a cheese grater to grate the zucchini, until you have about 1 1/2 cups worth.
3. In a large bowl or stand mixer bowl, add the eggs, applesauce, and date syrup. (or maple) Mix until combined. Stir in the grated zucchini and chopped dates.
4. Next add the almond milk or other dairy-free milk and mix.
5. Then add the oat flour, all-purpose flour, baking powder, baking soda, salt, and ground cinnamon. Use the mixer attachment or a hand held mixer to blend it all together until the batter is nice and smooth.
6. Pour the batter into the bread pan and bake it on the middle oven rack for 1 hour or until it browns and the top springs back when touched.
7. Let the bread cool. Serve on its own or with butter.
Storage Tips and Notes
- Store bread in an air tight container at room temperature for 2 days or in the refrigerator for up to 4 days for best results
- Chopped pecans or walnuts are also a good option to add
Zucchini Date Bread
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.
Thanks for the post!
You’re welcome, I hope you get to try it!