Vegan Zucchini Bread

5 from 1 vote

Dairy Free, Oil Free, Gluten free, & Refined Sugar Free. This healthy whole food plant based zucchini bread will surprise you!

Prep Time30

Cook Time1

Total Time1 30

Course: Dessert

Cuisine: American, Vegan, Whole Food Plant Based

Keyword: dairy free, Gluten Free, no oil recipe, oil free, Vegan, whole food plant based, zucchini bread

Servings:

Calories: 222kcal

Author: Kim Murphy

Combine flax & water together in a small bowl for flax egg. Let sit for at least 5 minutes.
Combine plant milk, dates, vanilla, & raisins in a medium bowl and soak for 15 minutes.
Preheat oven to 350º. Lightly spray a 9X5 loaf pan or use silicone muffin pan. Use a food processor to shred your zucchini; squeeze out excess moisture in a fine mesh sieve or cheese cloth. Set aside.
Place oats in a high powered blender & blend until fine powder forms, gradually increasing speed as necessary.
Pour oat flour into a large bowl & add dry ingredients (baking soda, baking powder, cinnamon, nutmeg, cloves, & walnuts if using). Mix together.
Blend milk & date mixture in a high powered blender until smooth. Make sure you blend for long enough time to puree the dates & raisins. It took me a few minutes. (I used a Vitamix Blender)
Pour milk/date mixture and Flax egg into the dry ingredients and mix until smooth. Add shredded zucchini and mix again.
Pour batter into the loaf pan and bake for 60-70 minutes or until an inserted toothpick comes out clean.