This bread gets its moistness and heartiness from zucchini, dates, and millet and oat flours. It is baked as a loaf, but see Notes for instructions on baking as muffins or an 8 x 8-inch square cake.
- 7 ounces pitted dates (11 to 12 Medjool or 22 to 24 Deglet Noor), chopped
- 1 cup unsweeteend nondairy milk
- 2 teaspoons vanilla extract (or seeds from 2 vanilla beans)
- 1¼ cups old-fashioned rolled oats
- ¾ cup dry/ uncooked millet
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- 2 cups unpeeled, grated zucchini (1 to 2 medium)
- 2 ounces walnuts, chopped (about ½ cup; optional)
- Place the dates, nondairy milk, and vanilla into a small bowl, and set aside for at least 15 minutes (so the dates can soften). Preheat the oven to 325°F. Line a standard size loaf pan (9 x 5 x 3 inches) with parchment paper.
- Grind the oats and millet into flour with a blender (30 to 40 seconds; millet is hard). Transfer to a medium bowl and whisk in the cinnamon, baking powder, baking soda, ginger, and nutmeg.
- Pour the soaking ingredients (dates, milk, and vanilla) into the blender, and blend until smooth. Stir this mixture into the bowl of dry ingredients, then stir in the grated zucchini and walnuts (if using).
- Spoon the batter into the pan and spread evenly. Bake for 65 minutes, or until the top is medium brown. Let cool for 10 minutes before removing from the pan and placing on a cooling rack. Cool completely before serving.
Above: A close-up of a slice. The crumb (the soft inner part of the bread) is moist yet not under-cooked. Adding the ground millet helps this since oat flour alone can sometimes result in a texture that is heavy and sticky.
Above: This is made with sliced almonds instead of walnuts. You can see the millet grains, which look like cornmeal. even when ground.
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