Jul 7, 2011

Vegan Zucchini Bread

I made this moist, partially date-sweetened cake, when I woke up to find three extremely large zucchinis on my kitchen counter- freshly picked from the garden.  I think zucchinis are like magic beanstalks that grow into gigantic forms, overnight by the light of the moon.  

My cousin from Taiwan and her family have come to visit me and my dad, and they brought me a cute little, teeny tiny tea pot (in picture).  To thank them, and to make something for their road trip to visit my brother, I made a batch of zucchini muffins.

Although zucchinis are mild in flavor, they are a good source of potassium, vitamin A, B vitamins, and other nutrients.  And did you know that they are over 95% water?  This is why there is very little added liquids in this recipe.

Makes two loaves, or 2 dozen muffins

Wet Mix
2 C. dried pitted dates + 1/4 C. water
1 C. unbleached sugar
1 C. canola oil
2 1/2 C. grated zucchini
2 tsp. vanilla extract
2 tsp. apple cider vinegar
2 T. ground flax seeds
Dry Mix
3 1/2 C. white spelt flour (or all purpose wheat)*
1 T. baking soda
1 tsp. salt
1 T. ground cinnamon
1 tsp. ground nutmeg
1 C. raisins
1 C. nuts (I used pecans)

Split the dried dates to remove any stray pits and pack them into your measuring cup and dump them into a microwave safe bowl.  Add 1/4 cup of water, place a plate on top to act as a lid,  and microwave for 1-2 minutes on high.  Wait a minute or two before sliding the plate off with a kitchen towel or oven mit, as hot steam may come out!  Check to see that the dates are tender, then place into a food processor with 1 cup of oil.  Blend until it's a smooth paste.  Transfer to a large mixing bowl, and mix in the remaining wet ingredients.  In a separate bowl, whisk together the dry ingredients until they are completely blended.  Add dry to wet, and mix until just combined.  The batter will be very thick and sticky.  Mix in raisins and nuts if desired.

*You could probably substitute half whole grain flour and half white flour, or even all whole grain... let me know how it turns out!

Transfer to a oiled loaf pan or cupcake liners (do not overfill, as they will puff up).  If making a loaf, bake at 350 F for 40-50 minutes, or until a toothpick comes out clean.  If making muffins, bake for 15-20 minutes.


  1. This looks great. Thanks for sharing.

  2. Yum! Thanks for reminding me about zucchini bread/cake. Where have I been? lol!

  3. I wish I could grow zucchini, but our garden is too small. The darned vines would fill the whole thing, and it just wouldn't be the same without space for tomatoes.

    I do love zucchini though, the possibilities for that humble squash seem endless!

  4. Both bread and muffind look soooo delicious. yum yum:-)

  5. I just love this zucchini muffin recipe (and the teapot!) - so clever to add dates to sweeten them. I'll have to try that.

  6. I love making zucchini bread! Especially for my neice/nephews, it fools them into eating veggies, and that makes me happy... never made it with dates though! I'll have to try it out!

  7. Oh how I wish I had a garden. The zucchini bread and muffins look awesome and such a cute little tea pot too! :-)