This Healthy Zucchini Oat Bread is packed with zucchini and sweetened with dates raisins and a touch of honey instead of refined sugar. The oats make it sturdy enough to pack in a picnic basket or lunchbox.
- ¾ cup boiling water
- 1 cup pitted and quartered Medjool dates
- 2 cups whole-wheat flour, preferably white whole- wheat
- 1 cup all-purpose flour
- 1 tablespoon pumpkin pie spice or cinnamon
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 3 large eggs
- ½ cup organic canola oil or avocado oil
- 3 tablespoons honey
- 2 teaspoons vanilla extract
- 1 pound zucchini, shredded (about 3 ½ cups)
- ¾ cup rolled oats
- 1 cup raisins
- Preheat oven to 350 degrees F. Coat 2 1.5-quart loaf pans with cooking spray.
- Pour boiling water over the dates and let sit until softened, about 15 minutes.
- Meanwhile, whisk whole-wheat flour, all-purpose flour, spice, baking powder, baking soda and salt in a medium bowl.
- Transfer dates and their soaking liquid to a food processor and process until smooth. Add eggs, oil, honey and vanilla and process until smooth. Pour date mixture into a large bowl. Stir in zucchini. Add the flour mixture and stir until just combined. Add the oats and raisins and stir until just combined. Divide the batter between the two prepared pans.
- Bake until golden brown, puffed and a toothpick inserted in the center comes out with moist crumbs attached, 55 minutes to 1 hour. Allow loaves to cool in their pans at least 15 minutes before turning out onto a wire rack to cool.
To make ahead: Wrap slices of bread in plastic wrap, transfer to a large re-sealable freezer bag and freeze up to 1 month. Defrost in microwave for about 20 seconds or at room temperature.
- Serving Size: 1/10th loaf
- Calories: 198
- Sugar: 13 g
- Sodium: 122 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 4 g