My zucchini bread has gotten a make over! This year, I have tried to limit our intake of oil, since it offers nothing beneficial to the body except fat (and we can get fat from whole food sources). My traditional zucchini bread of years past, was high in refined flours, sugars, and oil. Not any more! I swapped out oil for applesauce and almond butter, sugar for naturally sweet dates, and eggs for flaxseed, high in omega-3 fatty acids and a great source of protein. The flour I used in this recipe is oat flour. I grind my own, placing oats into a blender for 30 seconds-and voila! Flour! If you can eat gluten, you can use a blend of oat flour and whole wheat flour, just skip the refined stuff. 
When converting old recipes into healthier ones, you just need to know what to swap. An egg can be replaces by 1 tbsp flaxseed mixed with 3 tbsp water. Oil and butter can be replaced by nut butters and applesauce. I typically split the amount called for and do 1/2 applesauce and 1/2 nut butter, unless the recipe really needs the fat, in which case I’d use all nut butter. Nut butters do have fat, but unlike oils, they aren’t refined and also provide protein, fiber, and vitamins. Traditional flours can be replaced by using oat, sorghum, and other gluten free flours by using the measurement 130 g for each cup called for in a recipe. Refined sugars can be swapped out with date paste (not as sweet, so you might want to up it slightly), maple syrup, honey, coconut sugar, and agave. Keeping in mind that all except the date paste and agave (both are more neutral) impart a taste on their own. If you have questions on how to convert old recipes, please feel free to ask!
Zucchini is a food that is best eaten organically. Zucchinis have a thin, delicate skin and absorb pesticides easily. I’m sure you know someone growing these suckers who has more than they can handle. Just ask for one. Or perhaps, you might find one on your car seat if you live near me 🙂
I typically double this recipe, since, well….I have a LOT of zucchini to cook up and these freezer perfectly! Note about gluten free breads-they won’t rise as high as traditional breads, and do sink in the center. This doesn’t affect its taste, they’re just not as beautiful. But-I’m cool with that 🙂
***Note: Psyllium husk is often sold in the health food section of the store. It’s ground husks, and labeled often as colon cleanser. DONT be alarmed. It’s marked that because it’s high in fiber. This recipe doesn’t use much, so if you choose to omit it, your bread may just not hold together as well, but not a big deal. It’s used in gluten free cooking to help bind ingredients together, a job the protein gluten usually does. If using traditional glutenous flours, it’s not needed.
Makes about 5 cups of batter-equals 2 large breads, or 2 large breads and 1 small loaf (using 2 cups of batter for large and 1 cup for small)
Ingredients:
- 4 flax eggs (1/4 cup flaxseed mixed with 3/4 cup water, let sit 5-10 minutes to thicken)
- 1 cup** (or more-see note) date paste (soak dates in warm water, place into a blender, with enough water to blend, but not become runny)
- 1/2 cup almond butter
- 1/2 cup unsweetened applesauce
- 3 1/2 cups + 3 tbsp oat flour (best to weigh it-455 g)
- 1/2 tbsp psyllium *see note above
- 1 1/2 tsp baking soda
- 1 1/2 tsp salt
- 1 tsp baking powder
- 1 1/2 tsp cinnamon
- 1 tsp vanilla
- 1 grated apple-we measure it out to be about 1 1/2 cups
- 2 cups zucchini
- 1 cup raisins (soaked in hot water before adding to plump up and drain before adding)
- **Note-Tasting the batter (yes, no fear of salmonella here!). If it’s not sweet enough, add an additional 1/2 cup of date paste or 6 tbsp of maple syrup/honey to preference-I added maple syrup
Instructions:
- Preheat oven to 350 degrees
- Mix wet ingredients together in a mixer, except zucchini and apple
- Mix dry ingredients
- Alternate between adding in dry ingredients and zucchini/apple to wet ingredients
- Fold in raisins
- Spray pans lightly with cooking spray. Pour into loaf or muffin tins. We use 1/4 cup for each muffin, 1 cup for small loaf pan, and 2 cups of batter for a regular loaf pan, and 1 tbsp per mini-muffin.
- Bake muffins for 12 mins, small loaves for 20-30, and large loaves for 40-50. I use the smell test. When you can start to smell your baked goods, check on them. If knife inserted comes out clean, they are done. Let cool for 10-15 minutes before removing from pans.
- Freeze or eat. If storing, these are best stored in the fridge to prevent any mold from forming. These freeze very well for many months.
Nutritional Benefits:
- Zucchini: high in Vitamin C, which is a powerful antioxidant and anti-inflammatory that boosts immunity. Zucchini also contains Lutein and zeaxanthin, which help promote healthy eyesight. The almighty zuc is high in manganese, which helps in collagen production to repair damaged tissues in the body.
- Good source of fiber: improves digestive health, helps to lower blood pressure, prevents cancers, increases satiety
- No refined sugar, made with date paste which is high in fiber, potassium, and magnesium
- Gluten & Vegan: helps to reduce inflammation
- Lower in fat, no cholesterol; heart healthy quick bread
- 4 flax eggs (1/4 cup flaxseed mixed with ¾ cup water, let sit 5-10 minutes to thicken)
- 1 cup (or more-see note) date paste (soak dates in warm water, place into a blender, with enough water to blend, but not become runny)
- ½ cup almond butter
- ½ cup unsweetened applesauce
- 3½ cups + 3 tbsp oat flour (best to weigh it-455 g)
- ½ tbsp psyllium *see note above
- 1½ tsp baking soda
- 1½ tsp salt
- 1 tsp baking powder
- 1½ tsp cinnamon
- 1 tsp vanilla
- 1 grated apple-we measure it out to be about 1½ cups
- 2 cups zucchini
- 1 cup raisins (soaked in hot water before adding to plump up and drain before adding)
- **Note-Tasting the batter (yes, no fear of salmonella here!). If it's not sweet enough, add an additional ½ cup of date paste or 6 tbsp of maple syrup/honey to preference-I added maple syrup
- Preheat oven to 350 degrees
- Mix wet ingredients together in a mixer, except zucchini and apple
- Mix dry ingredients
- Alternate between adding in dry ingredients and zucchini/apple to wet ingredients
- Fold in raisins
- Spray pans lightly with cooking spray. Pour into loaf or muffin tins. We use ¼ cup for each muffin, 1 cup for small loaf pan, and 2 cups of batter for a regular loaf pan, and 1 tbsp per mini-muffin.
- Bake muffins for 12 mins, small loaves for 20-30, and large loaves for 40-50. I use the smell test. When you can start to smell your baked goods, check on them. If knife inserted comes out clean, they are done.
- Freeze or eat. If storing, these are best stored in the fridge to prevent any mold from forming. These freeze very well for many months.
Thanks for sharing A Girl Worth Saving!