Raw Zucchini Bread

Our garden has been spewing zucchini and yellow summer squash like it’s its job. Hum…Now that I think about it, I guess that is it’s job 😉  In an attempt to use up the plethera of squash, I’ve been turning it into all kinds of things.  I juiced it, which wasn’t too bad. I shredded some and put in the freezer. I made zucchini hummus that turned into salad dressing, and I made this bread.

Raw Zucchini Bread

2 c shredded zucchini or zucchini pulp (If your shreds or pulp aren’t dry, squeeze them through a kitchen towel or nut milk bag.

2 c almond meal/flour (This is a good time to use your leftover almond milk pulp. Just remember to dehydrate it first, so it’s not toot wet.)

1 c date paste (Dates soaked in just enough water to cover then blended smooth with the soaking water)

1 t vanilla extract

2 pks stevia (about 1/2 TBSP) or other granulated sweetener (adjust for flavor)

1-2 T chia seeds (or flax meal or psyllium powder or husks)

1/4t – 1 t cinnamon and/or other spices of your choice

Pinch salt

Combine all ingredients in a medium sized bowl. Allow mixture to sit for a few minutes so the chia seeds can thicken the mixture. (Use additional seeds to thicken thinner batter.)  Spread on a paraflexx lined dehydrator tray and dehydrate at 110-115 for about three hours or until mixture is firm enough to flip onto mesh lined dehydrator tray. Continue to dehydrate until dry to the touch (another 3-6 hours depending upon the moisture content of your bread). Remove from dehydrator and cut into desired pieces. Store in the refrigerator.

Options: Try adding different species for a more seasonal taste. Add raisins for additional sweetness. If you want a more cake-like dessert, try adding a little coconut oil to your batter. Start with 1 tsp, and work your way up from there.


I’m sharing this recipe at….

Allergy Free Wednesdays @ Laura’s Gluten Free Pantry

Wellness Weekends @ Diet Dessert  & Dogs

Healthy Vegan Fridays @ The Veggie Nook


10 responses

  1. This looks delicious. I don’t use date paste, honey or bananas as I try to avoid fructose. Do you have any other ideas in lieu of the date paste/? Thanks!

    • Laura,
      Hum…I suppose any liquid sweetener of your choice would work – even stevia. But…it will probably change the texture a bit. The date paste acts as a thickener, too, so you would maybe have to increase your binding agent (chia, flax or psyllium).

      You might even be able to use apple or pear puree, but that will increase the water content, so again, you’ll need to add something to thicken. Maybe more zucchini would work to thicken 🙂

      Keep in mind, too, any liquid you add will increase the drying time. Although, I find my drying times are quite a bit longer than some posted recipes I’ve tried. I’m sure the humidity in the house and outside have something to do that.

  2. Pingback: healthy vegan friday #3 | the veggie nook

  3. Pingback: Adventures in Juicing | Veggie V's Vegan Adventure

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