Zucchini Bread

Prep: 35 minutes Cook: 65-70 minutes

Serves:Makes 1 loaf

By Cathy Fisher
I have fond memories of my mom's zucchini bread made from the squash in our garden and the walnuts from our trees. Usually we'd make this in the summer or fall when zucchinis were fresh and plentiful, but there's no reason you can't make this tasty bread any time of year.


  • 10 (7 ounces) Medjool dates, pitted and chopped
  • 1 cup non-dairy milk
  • 1 1/4 cups old-fashioned rolled oats
  • 3/4 cup dry millet
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground ginger
  • 1 3/4 cups zucchini, unpeeled and grated
  • 1/2 cup apple, unpeeled and grated
  • 2 tsp vanilla
  • 3/4 cup walnut halves, coarsely chopped


Preheat oven to 325. In a small bowl, cover the chopped dates with the non-dairy milk and set aside to soak.

Dry ingredients: grind oats and millet into a flour in your blender (a high-speed blender will do a finer job) and place into a bowl. Add to this the soda, baking powder, cinnamon, nutmeg and ginger.

Wet ingredients: In another bowl, place the grated zucchini and apple, and vanilla. Blend the dates and the non-dairy milk in a blender until very smooth. Add the date mixture to the bowl of zucchini, apple and vanilla, and mix with a fork.

Combine the wet and dry ingredients and mix thoroughly, folding in the chopped walnuts at the end. Pour into one standard size loaf pan (9x5-inch) lined with parchment paper, or use a silicone baking pan.

Bake 1 loaf for 65-70 minutes uncovered. The bread will be done when the top of the loaf is an even medium brown, and there should be cracks in the top of the loaf, too. When you take it out to test for doneness, insert a toothpick far down, and if it comes out clean, it's done. Let cool for 5 minutes before removing from the pan to cool further on a cutting board. Cool for another 10-15 minutes before slicing.