Zucchini Bread (Gluten Free)

Dates are my new favorite whole food sweetener of choice these days. I have used them in the past but never fell quite so in love with them as I have just recently. You can’t get much more pure and unrefined than using fruit to sweeten breads and other treats. Yes, they are much higher glycemic than some other sweeteners out there (such as Stevia). However, when eaten in moderation, they are a nice sometimes treat, or even make a great after workout recovery snack. That’s why I love this new recipe with an optional added protein modification.

This recipe makes 2 small loafs of zucchini bread. So you can make a loaf for you and a friend of freeze one loaf for later. OR, if you are anything like our family you will have no problem eating both small loafs before they go bad.

This recipe calls for oat flour (which I make in my food processor or blender). I use Trader Joe’s gluten free oats. If you don’t buy gluten free you risk cross contamination and your oats may have trace amounts of gluten in it. This really is only a problem if you are extremely sensitive to gluten (which would be the case if you had celiac disease).

Ingredients:

• 3 cups oat flour (I blend oats in a food processor or blender to make my flour ahead of time and store it in a bin for whenever I may need it.)

*See notes for protein added option

• 1 tsp baking powder (preferably aluminum free. I make my own: see notes below. **)
• 1/2 tsp baking soda
• 1 TBS sweet cinnamon
• 1 tsp nutmeg
• dash of ground cloves
• dash of ground ginger
• 1/4 tsp salt. We buy our Redmonds Real Sea Salt from Thrive Market.
• 12 medjool dates
• 3-4 farm fresh eggs (depending on size)
• 1 tsp vanilla extract (no fructose syrup added)
• 1 tsp organic apple cider vinegar
• 2 cups grated zucchini
• 2 apples (I prefer granny smith) peeled and chopped
• Coconut oil for greasing loaf pans

Directions:

1. Preheat oven to 350 degrees.

2. Grease 2 Pyrex bread loaf pans with coconut oil.

3. In a large bowl mix all your dry ingredients (oat flour, baking powder, baking soda, cinnamon, nutmeg, cloves, ginger, salt).

4. In a food processor process your zucchini. If it’s a larger zucchini I slice mine and scoop out the seeds. If it’s smaller I don’t worry much about seeds. Then I chop the zucchini in small pieces to make it more manageable for the food processor. I process till it’s nice and liquidly. Leave 2 cups of zucchini in the food processor. If I have extra I freeze it in 1-2 cup portions for later use.

5. With the zucchini in the food processor, pit your dates then add them one at a time until your zucchini and dates are blended well.

6. Add eggs and other wet ingredients (vanilla extract and apple cider vinegar) and process till thoroughly mixed.

7. Add contents of the food processor to the bowl of dry ingredients. Mix until there are no dry clumps remaining.

8. Peel, and chop 2 apples and add them to the mix.

9. Divide mixture evenly into your 2 loaf pans.

10. Place bread loaf pans into the oven and bake for 25-35 min. Check occasionally with a toothpick. It is done when the toothpick comes out clean. Watch carefully as overcooked zucchini bread is not nearly as good.

11. Allow to cool, then enjoy! I absolutely love this topped with my favorite homemade almond butter. I seriously have a hard time not eating more than one slice at a time.

Store in the refrigerator or wrap in cellophane then place in a gallon Ziploc freezer bag to store in the freezer.

One of my zucchini loafs (the first was eaten before I could take photos… I may have been responsible for eating the first loaf. I can’ say for sure though.)

Notes:

* For added protein you can substitute a 1/4- 1/2 cup of oat flour with your favorite protein powder. I prefer this Raw Whey Protein Powder.

**I make my own baking powder and it’s super easy. Just mix 2 parts cream of tartar to 1 part baking soda (for example 2 TBS cream of tartar with 1 TBS baking soda). I usually make a cup of it and store for later.

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