Description
This nourishing zucchini bread is SO easy to make and packed with wholesome ingredients like dates, oats, and zucchini! Whip everything up in a blender or food processor, and bake—perfect for breakfast, dessert, or a kid-friendly after-school snack.
Ingredients
Units
Scale
- 2.5 cups rolled oats (or quick cooking)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 cup extra virgin olive oil
- 2 large eggs
- 8 Medjool dates
- 1/4 cup coconut sugar
- 1/3 cup whole milk Greek yogurt
- 2 cups shredded zucchini, packed
Instructions
- Preheat + load up the food processor. Preheat your oven to 350 degrees and line a 9-inch loaf pan with parchment paper or grease with oil/butter. Place all ingredients into a food processor or high-speed blender except for the shredded zucchini.
- Blend. Blend everything together until as smooth as possible, pausing to push some batter down the sides as needed (usually up to a full minute of blending). There will still be some grit from the oats, but the batter should be wet, thick, and gloppy.
- Add shredded zucchini. Add half of the shredded zucchini and pulse briefly a couple times to just incorporate—don't fully blend as this will overdo it. Add the rest of the zucchini and stir it in manually (feel free to remove the blade if easier to stir).
- Bake! Transfer the batter to the prepared loaf pan and bake at 350 degrees for 43-45 minutes. Remove from the oven and allow to cool completely before slicing (this gives the bread a chance to set). Slice and serve with fresh butter—yum!
Notes
- Dates. Medjool dates work best, and it's important that they are juicy and not dried out. To "rejuice" dry dates, soak them in warm water for 15 minutes before blending.
- Freezing + storage instructions. Store feel good zucchini bread on a cool counter for 2-3 days, then transfer to the fridge. It's a moist bread, so warmth and humidity will make it spoil faster. To freeze, allow the bread to cool completely, then transfer to an airtight bag or container and freeze for up to 3 months. You can also freeze in slices: after bread has cooled, slice and freeze slices spaced out on a sheet pan for 1-2 hours. Transfer slices to an airtight container or bag and freeze for up to 3 months.
- Add-ins. If it strikes your fancy, fold in some chocolate chips or chopped walnuts! About 1/2-3/4 total will work for this recipe.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Baked goods, bread
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 thick slice
- Calories: 285
- Sugar: 18 g
- Sodium: 264.4 mg
- Fat: 12.7 g
- Carbohydrates: 36.1 g
- Fiber: 3.8 g
- Protein: 5.4 g
- Cholesterol: 38.4 mg
