Nutty Zucchini Bread with Dates

Updated: Nov 18

Recipe adapted from “the clean eating couple”

Zucchini Bread Prepared by Jenny Favret

The abundance of zucchini at this time of summer inspires creativity in the kitchen. With one medium zucchini and a few other wholesome ingredients, this delicious bread can be on the breakfast table tomorrow morning!

Ingredients

  • 1 tablespoon of avocado oil or bland olive oil

  • 1 egg

  • 2 teaspoons vanilla extract

  • 1/3 cup honey or 100% maple syrup

  • ½ cup whole milk (or milk alternative)

  • 1 cup shredded or grated zucchini, pressed in paper towels to remove excess moisture

  • 2 cups oat flour (process 2 cups of whole oats in blender on high speed until pulverized)

  • 1-teaspoon cinnamon

  • ¼-teaspoon nutmeg

  • ¼-teaspoon ginger

  • 1 ½ teaspoons baking powder

  • 1-teaspoon baking soda

  • ¼-teaspoon salt

  • 1/3 cup chopped dates (or may use any dried fruit on hand)

  • ½ cup walnut or pecan pieces (PLUS and additional 2 tablespoons for topping)

Directions

  1. Preheat oven to 350 degrees.

  2. Grease bottom of a loaf pan.

  3. In a large bowl, use a fork to mix the oil, egg, vanilla extract, honey and milk.

  4. Add the zucchini and mix well.

  5. Stir oat flour, cinnamon, nutmeg, ginger, baking powder, baking soda and salt into zucchini mixture.

  6. Add dates and nuts, mixing until well combined.

  7. Pour into prepared loaf pan, using a spatula to scrape bowl.

  8. Sprinkle the two tablespoons of nuts over the top of the batter.

  9. Bake for 40 to 45 minutes (until a knife inserted into center of loaf comes out clean).

This bread is fiber rich and gets protein from the added nuts. Try serving with veggie sausage patties or eggs for a complete breakfast meal.



Follow Along

Follow along as Rachel, BCF Program Coordinator, makes this recipe on Facebook Live!




Written by Jenny Favret, MS, RD, LDN

Nutritionist, Duke Pediatrics Healthy Lifestyles Program

Contact Us

Rachel N. Fleming

Bull City Fit Program Coordinator

(919) 681-1203

rachel.n.fleming@duke.edu

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