Cathy Fisher’s Zucchini Bread demonstrates that amazing desserts can be made without any eggs, oil, or refined sugar. Zucchinis and apples make the bread moist, while cinnamon, nutmeg, and ginger give it a comforting, familiar flavor. While you can swap in some store-bought equivalents, this plant-based recipe takes a true ‘do-it-yourself’ approach, including grinding your own flour, making your own nut milk, and blending whole dates to make a natural sweetener. At the end, you will be rewarded with an irresistible, 100 percent homemade baked good that will have your family and friends begging for more.
1 3/4 cups zucchini, unpeeled, grated
1 1/4 cups quick or old fashioned rolled oats (not instant), ground into flour
Combine dates and nut milk in a small bowl and set aside to soften.
Using a high-speed blender, grind oats and millet into flour. Add to a small bowl along with baking soda, baking powder, cinnamon, nutmeg and ginger. Stir and set aside.
In a large bowl, combine grated zucchini, apple and vanilla.
Add dates and nut milk into high-speed blender. Blend until smooth then pour into bowl of zucchini, apple and vanilla, mixing with a fork.
Combine bowl of dry ingredients into the bowl of wet ingredients and stir thoroughly with a wooden spoon.
Add chopped walnuts and stir.
Line loaf pan with parchment paper then add batter.
Bake 65-70 minutes, or until golden brown and toothpick inserted in the center comes out clean.
Let cool 5 minutes before removing from loaf pan, then cool an additional 10-15 minutes before slicing.
Author Cathy Fisher
Cathy Fisher is a culinary instructor, based in Santa Rosa, California, and author of Straight Up Food, a blog devoted to gluten, salt, sugar and oil free recipes. She provides cooking courses for plant-based conferences and groups, and has taught at TrueNorth and the McDougall Program since 2006.