Zucchini Oat Bread – Oil-Free, No Refined Sugar or Syrup

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Zucchini Oat Bread – Healthy, Whole Grain, Oil-Free, Plant-Based, Vegan, No Sugar Added, Baking Recipe

Medium |  Servings: 12  |  Ready In: 80 minutes |  Yield: 12 muffins, 1 big loaf, or 3 mini loaves

When the peak of summer gives you a surplus of zucchini, it’s time to bake bread.  Cinnamon and nutmeg add interesting spice while oat flour creates a fluffier texture.  Toast this vegan, whole grain, oil-free, sugar-free bread for breakfast or snacking any time.

Ingredients

  • 3/4 cup pitted, dried dates (150g)
  • 1/2 cup unsweetened applesauce (114g)
  • 3/4 cup plain almond milk (6 oz)
  • 1 teaspoon vanilla extract
  • 1 ½ cups whole-wheat pastry flour (180g)
  • ½ cup oat flour (45g)
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • ½ teaspoon grated nutmeg
  • ¼ teaspoon salt
  • 2 large zucchini, grated and squeezed (about 1 ½ cup or 210g after squeezing)
  • 1/4 cup sunflower seeds, currants, or other mix-ins (optional)
  • 2 tablespoons rolled oats (for decorating)

Procedure

Preheat oven to 325.  Line 3 mini loaf pans, 1 large loaf pan or a 12-count muffin tray with Parchment paper.

To make the wet mixture:  In a microwave-safe container, combine the dates, applesauce, almond milk, and vanilla. Microwave 80-90 seconds, just to soften the dates.  Set aside and let cool.

To make the dry mixture:  In a large bowl, combine the whole wheat pastry flour, oat flour, baking powder, baking soda, cinnamon, nutmeg, and salt.  Use a whisk to sift the ingredients together.

To grate the zucchini: Set up the small grater blade of your food processor (or use the smallest size of a hand grate).  Trim the ends off the zucchini.  Grate the zucchini until finely shredded.  Place the grated zucchini in a clean kitchen towel.  Wring out the zucchini in the towel, squeezing out the juices.  This is an essential step to create a light, fluffy bread.  Don’t skip it!

To make the muffin batter:  When the we mixture has cooled slightly, use an immersion blender (or food processor) to puree.  Puree until smooth.
Pour the wet mixture into the bowl with the dry ingredients.  Add the grated zucchini. If adding sunflower seeds or other mix-ins, add them now.  Stir just until combined.

Portion batter into 3 small loaf pans (or 1 large loaf or 12 muffin cups).  Sprinkle a few of the dry oats on top.  Bake at 325F 50-60 minutes for mini loaves (40-45 minutes for muffins), until a toothpick can cleanly be inserted and removed.  Remove and let cool 15 minutes before slicing.

Yield: 3 mini loaves, or 12 muffins

Zucchini Oat Bread – Healthy, Whole Grain, Oil-Free, Plant-Based, Vegan, No Sugar Added, Baking Recipe

Chef Katie’s Tips

No Refined Sugar or Syrup? I’m on a mission to get rid of empty calories.  These muffins don’t use any refined sugar, maple syrup, or other refined sweetener. Dried dates provide sweetness, along with healthy fiber and essential nutrients.

Other Squash? You can also use grated yellow summer squash or any other summer squash in this recipe.  Use exactly as you would the zucchini.

Mix-Ins: For interesting texture, you can add in dried fruit or chopped nuts.  Add 1/4 cup of whatever you prefer: dried currants, golden raisins, chopped walnuts, or pecan pieces.  My favorite are sunflower seeds for a healthy, seeded bread.

Weigh Your Ingredients: For precise measuring and consistent results, always weigh your ingredients. A small kitchen scale makes this easy to do. This will save you time and give you more delicious muffins and breads.

Grated zucchini, oat flour, and pureed dates make this healthy, oil-free, plant-based recipe

Want more Variations?  

Swap out the berries and vanilla extract with a few fun variations:
Raspberry Lemon = Frozen Raspberries + Lemon Extract
Peppermint Chocolate Chip = Vegan Chocolate Chips + Peppermint Extract
Cinnamon Apple = Diced Apples + Cinnamon Extract
Maple Pecan = Chopped Pecans + Maple Extract

Watch to learn more:

 


Nutrition Facts

Amount Per Serving (1 muffin or 1/12 recipe)

Calories 116.19
Calories From Fat (8%) 9.33
% Daily Value

  • Total Fat 1.07g 2%
  • Saturated Fat 0.19g <1%
  • Cholesterol 0mg 0%
  • Sodium 247.94mg 10%
  • Potassium 210.33mg 6%
  • Total Carbohydrates 25.26g 8%
  • Fiber 3.63g 15%
  • Sugar 8.54g
  • Protein 3.32g 7%
  • Calcium 5.24mg <1%
  • Iron 76.37mg 424%
  • Vitamin A 37.8IU <1%
  • Vitamin C 0.07mg <1%

Shopping and Gear List

  • Bob’s Red Mill Pastry Flour Whole Wheat – 5 lb
  • Arrowhead Mills Flour Oat Organic, 16 oz
  • Terrasoul Superfoods Organic Deglet Noor Dates (Pitted), 2 Pounds
  • Simply Organic Nutmeg Ground CERTIFIED ORGANIC 2.3oz. bottle
  • Standard Paper Cupcake Liners / Baking Cups, 60-ct / Box (Pack of 4)

 

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