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Zucchini Bread

  • Prep Time: 35 mins
  • Cook Time: 65 mins
  • Total Time: 1 hour 40 mins
  • Yield: 8 to 10 (makes about ten 3/4-inch slices) 1x


  • 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)
  • 1 1/4 cups old-fashioned rolled oats
  • 3/4 cup dry/ uncooked millet
  • 1 teaspoon cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 2 cups unpeeled, grated zucchini (1 to 2 medium)
  • 2 ounces walnuts, chopped (about 1/2 cup; optional)


  1. 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.
  2. 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.
  3. 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).
  4. 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.


If you'd like 12 cupcakes or muffins, bake in a muffin pan with parchment paper liners at 350°F for 25 to 30 minutes. For a square cake, bake in an 8 x 8-inch pan lined with parchment paper at 350°F for 40 to 45 minutes.


  • Serving Size: 1 slice (1/10 of total recipe)
  • Calories: 205
  • Sugar: 14.8g
  • Sodium: 132mg
  • Fat: 5.7g
  • Saturated Fat: 0.7g
  • Carbohydrates: 35.4g
  • Fiber: 4.8g
  • Protein: 5.4g
  • Cholesterol: 0