The Whole Food Plant Based Cooking Show
Vegan Zucchini Bread
Calories: 154kcal
As the weather turns to fall, we all turn to comfort foods to warm our bellies. With that in mind, I created this super moist and delicious zucchini bread recipe for you to enjoy when you are all snuggled up with a cup of your favorite warm drink. My favorite way to eat this zucchini bread is toasted with a generous slather of peanut butter accompanied by a nice frothy cup of joe.
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Equipment
Ingredients
- 2 ½ cups organic rolled oats
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1 ½ cups zucchini shredded. This is the amount after pressing out the juice
- 1 ½ cups deglet dates
- 1 teaspoon vanilla
- ⅔ cup soy milk
Instructions
- Preheat oven to 350°F.
- Grind the rolled oats lightly in the blender to make flour. (over grinding will prevent bread from baking through)
- Pour the oat flour into a mixing bowl.
- Add the baking soda, baking powder and cinnamon to the bowl and mix thoroughly.
- Place the zucchini into a nut milk bag or a tea towel and squeeze out excess moisture. *note: there should be 1 1/2 cups of zucchini after the juice has been pressed out.
- Place the zucchini into the bowl with the flour mixture.
- Place the dates, vanilla and soy milk into a blender and blend until there aren't any date chunks.
- Pour into the bowl with the zucchini and flour mixture and mix well.
- Pour mixture into a 8 1/2" x 4 1/2" silicone bread pan or lightly greased bread tin.
- Bake for 55 minutes.
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Nutrition
Calories: 154kcal | Carbohydrates: 32g | Protein: 4g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.5g | Sodium: 164mg | Potassium: 334mg | Fiber: 4g | Sugar: 16g | Vitamin A: 136IU | Vitamin C: 8mg | Calcium: 72mg | Iron: 1mg
