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
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