Oil Free Zucchini Bread-made using oats, dates, and almond butter, this bread is from whole ingredients. It's oil free, gluten free, and plant-based and delish!
Ingredients
4 flax eggs (1/4 cup flaxseed mixed with ¾ cup water, let sit 5-10 minutes to thicken)
1 cup (or more-see note) date paste (soak dates in warm water, place into a blender, with enough water to blend, but not become runny)
1 grated apple-we measure it out to be about 1½ cups
2 cups zucchini
1 cup raisins (soaked in hot water before adding to plump up and drain before adding)
**Note-Tasting the batter (yes, no fear of salmonella here!). If it's not sweet enough, add an additional ½ cup of date paste or 6 tbsp of maple syrup/honey to preference-I added maple syrup
Instructions
Preheat oven to 350 degrees
Mix wet ingredients together in a mixer, except zucchini and apple
Mix dry ingredients
Alternate between adding in dry ingredients and zucchini/apple to wet ingredients
Fold in raisins
Spray pans lightly with cooking spray. Pour into loaf or muffin tins. We use ¼ cup for each muffin, 1 cup for small loaf pan, and 2 cups of batter for a regular loaf pan, and 1 tbsp per mini-muffin.
Bake muffins for 12 mins, small loaves for 20-30, and large loaves for 40-50. I use the smell test. When you can start to smell your baked goods, check on them. If knife inserted comes out clean, they are done.
Freeze or eat. If storing, these are best stored in the fridge to prevent any mold from forming. These freeze very well for many months.
Recipe by Garden Fresh Foodie at https://gardenfreshfoodie.com/healthy-desserts/oil-free-zucchini-bread/