Oat Flour Zucchini & Date Bread
I know there are a million zucchini bread recipes out there so why the heck would anyone make one of my zucchini bread recipes? But the truth is, I think this bread is superb. It’s sweetened with plump dates, dark chocolate chips, and is naturally gluten free thanks to oat flour which lends a lovely “nutty” flavor to this bread. The bread has a nice texture and if you are patient enough to wait and slice it when it’s completely cool it won’t crumble! However, if you are impatient like us, it may crumble a bit when it’s hot out of the oven.
Serve this bread with a dollop of grass-fed butter and a little flakey sea salt for a simple treat to enjoy with your kiddos.
I hope you and your kiddos love this bread as much as we do!
Oat Flour Zucchini & Date Bread
PREP TIME: 15 MINUTES COOK TIME: 1 Hour SERVES: 1 loaf
1 cup Medjool dates (about 10 large dates)
2 3/4 cup oat flour (sprouted if possible)
1 tablespoon cinnamon
1/2 teaspoon nutmeg
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1/3 cup whole milk
2 eggs, whisked
2 cups shredded zucchini, DO NOT squeeze dry
2/3 cup dark chocolate chips
Preparation
Preheat the oven to 350F and line a loaf pan with parchment.
Soak the dates in a bowl of boiling water for 5 minutes to really soften them up.
Add the soaked dates to a high speed blender or food processor along with 3/4 cup of the soaking liquid. Blend until a smooth paste forms (adding more liquid if needed).
In a large bowl whisk together the oat flour, spices, baking soda, and salt together. Add the milk, eggs, and date paste. Stir to combine. Fold in the zucchini and chocolate chips.
Spoon the mixture into the prepared pan.
Bake in the oven for 55 minutes up to 1 hour and 15 minutes. Baking times will depend on your specific oven and ingredients. The bread is done when a toothpick comes out clean when inserted into the middle of the loaf.
Allow bread to completely cool before slicing.
Store at room temperature for 1 day in a sealed container. Then store in the fridge for 5 days.
