I’ve literally made this recipe 4x and will continue to make it over and over! Such a delicious and easy bread to make. Pro tip: serve with sliced bananas for a yummy breakfast 😋
I just made this and it tastes absolutely amazing. It's the best vegan, gluten-free thing I've ever baked! Will definitely be adding this to my recipe book. Thanks!
Thank you Jill! Haven't made bread for over 16 years because of flour, but this recipe is simple and perfect; because I used Medjools, it's a tad too sweet but will be my bread recipe forever soo easy. Just having with peanut butter and home made vegan butter...just beautiful. God bless you and wishing you a happy season.😁🙏
Just harvested our first zucchini's of the season, and had them fresh. Thanking the Father, for these wonderful blessings, and thinking about when we have a larger harvest, what we can do with the additional Zucchini. I will definitely try this recipe out. Looks delicious.
I made this zucchini bread this morning... At first i was hesitant cuz the buckwheat flour had a funky kind of smell, smelled wierd..lol.. But i made it anyways with the buckwheat flour & the oat flour, and to my surprise, it's really really good!
I watch this and made it this afternoon. Delicious. I ate 2 thick slices. It’s like a meal. A surprise is that my husband loved it. I’m another tomorrow to freeze. I used 1 q1;2 tsp cimmimm and used homemade oat milk.. Thanks Jill.
Made this morning for breakfast and used the handy dandy metric setting (I'm silly and didn't see it before)! I added a pinch of nutmeg and upped the protein by using half oats and half pea protein flour. To compensate for the batter being more dry because of the pea protein I added the water squeezed from the zucchini. This is a fantastic recipe, perfect for breakfast or a snack. The texture and warmth from the spice was spot on. Oh, and quick tip: if you struggle to get all your date paste out of the Vitamix pitcher, blend some coffee in with the dregs of the paste, pour over ice, and enjoy a frothy, slightly sweetened beverage!
Jill & Jeff, Oddly, I made this zucchini bread without watching the video. I usually watch all your videos. Anyway, I had zucchinis and wanted to make this. When I blended the dates and (almond) milk, I was puzzled by the instruction of “pouring” the “batter” into my pan. I scooped it in and spread it like you did in the video after adding a bit more milk. It did not come out like a traditional quick bread; it’s much more dense, dark, and is quite delicious. It does not look like the initial photo at all, but much more like the result in your video. I was glad I circled back and watched it while mine was in the oven. All in all, it was an adventure and I am enjoying the bread, especially since it gets my morning oat fix done, with a veg bonus! I am especially glad after watching your interview and falling (more) in love with you guys! Next stop, Sweet Potato Muffins! Thanks and Peace Jeff
Made again this morning and had a slice with peanut butter for dinner. Love the metric measurements in the printable recipe. Second loaf just as good as the first. A keeper for sure!
Thank you for the recipe! I actually used butternut squash instead zucchini, did not need dates. Also, used a juicer ( I have a nice Omega juicer) to separate moisture from the squash. Worked great! Plan to try the recipe with beets and carrots.
This is great. Just made it for my hubby’s lunches and best one I’ve tried! - yes I ate the ends 🤪. Put almond butter on straight from the oven and just delicious- Thankyou
I made this and am getting ready to make more today and freeze some for later. I did add some chopped walnuts and some dried cranberries and only because I had some dark chocolate bits in the bottom of a bag of chocolate bark left over I sprinkled that on top before putting it in the over lol. Maybe not AS healthy but very delicious.
I made a hearty version, with 5 dates only, coriander, fennel, nutmeg, seasalt and allspice, putsome mixedseeds in it and used coconutyogurt as I didn't have veg milk. Now for the vegan cheese to go with it, and some homemade mushroom/yeast spread!
OMG! I just made this tonight AND WOW!, it is so amazing wow! Thank you. This will be my new staple. It's an easy snack, or a great idea for on the road kind of meal as well. I'm soooo glad to have found you. I defiantly want to buy your cook book.
I'll be making this. I use to make the best traditional Amish recipe, this is what I'll make with the last of my zucchini, with the addition of nutmeg. Great tip about ringing out the liquid.
This is so simple and very impressive if you give it 24 hours for the flavors to come alive. I made a more complicated recipe for comparison and yours is better!!! Appreciate your WFPB cooking show!!
Hi Jill. Yum! I'm addicted to your videos! I have two kids who are on the "typical" modern diet and I would like to transition them to a vegan lifestyle. Which of your recipes do you think that kids would love the most? I'd like their first vegan experience to be wonderful so they will be open to more vegan food in the future. Thanks! - Wallace
Hmmmm, the peanut butter cup fudge is super yum, plantbasedcookingshow.com/2020/02/06/vegan-peanut-butter-cup-fudge/ Cheesy Broccoli and Rice is my kid's favorite plantbasedcookingshow.com/2020/02/14/vegan-cheesy-broccoli-rice-casserole/ the chili is also fantastic! plantbasedcookingshow.com/2019/08/25/vegan-chili/ good luck! You will have to let me know how it goes. =)
@@wholefoodplantbasedcookingshow I just saw the video. That looks amazing! My kids love peanut butter and fudge so I'm sure this going to be a winner! Thanks!
Pumpkin seems like such a similar consistency to zuccchini I would think you could sub it for the zucchini in this recipe (assuming you are shredding a fresh pumpkin), and maybe add some pumpkin pie spice instead of all cinnamon, worth a shot!
I thought zucchini bread was a thing of the past for me. Not any longer! Thanks Jill for this delicious looking whole foods recipe........and I happen to have all the ingredients on hand to make it! Warm wishes from South Australia 😍
Brilliant! Thank you for putting this up. Highly allergic to dates, bananas, and tree nuts. What might be your preferred substitution for dates? Apple, pear, chia, psyllium husk or powder, sweet potato, or ? could sweeten with mesquite powder? Thanks again, love your channel!
@@wholefoodplantbasedcookingshow Fantastic. would you suggest 1 1/2 cups as with the dates if using raisins or prunes, or adjust more or less in either case. btw, they both sound wonderful. thanks again!
Hello Jill it looks delicious and the easy bread recipe I have been waiting for 😍 and I can’t wait to try it and also was wondering if it can be done more Savory so I can use it in Savory sandwiches? Thanks 😊
Baking soda activates by itself by releasing carbon dioxide bubbles at a certain temperature. Baking powder is the one with baking soda (alkaline) and cream of tartar (acidic) that react with each other. I couldn't remember what temperature baking soda activates at, so I looked it up and it starts at around 100°, but really gets going at typical baking temps between 350-400°.
@@paulinehucknall985 It really depends on the recipe, the desired texture, and cooking time. Certain things like loaves and cookies only take baking soda. Fluffier, airy things like cake take larger quantities of both.
@@koalamama2 I'm in the UK so we buy self raising flour for cake making, which has baking powder and cream of tartar already added. This gives the cakes their rise without any acid as heat activates it. We also buy plain flour which is more like American all purpose flour, I imagine. I use plain flour to make Irish soda bread. Bicarbonate of soda and butter milk or more usually, acidified milk is used as the raising agent. Hence the name soda bread. In scones I add soda and yogurt to self rising flour. So getting the quick rise from the soda and a longer continuing rise from the SR flour. I was a chef in the past and this is how we were taught in food science and in the pastry kitchen.
I was the same, but it's not difficult to switch to cups. You can purchase a set of measuring cups pretty inexpensively. That way you can follow lots of American recipes without the aggro. It's definitely worth it. 🙂
Excuse me, my English does not help me much, could you tell me what that ingredient is and what is the name of the coffee that you drank with the soy milk?
Hi Jill, thank you so much for sharing this recipe. If I want to make 2 loaves, I just have to double all the ingredients right? But what about the baking time? I supposed we don’t have to double, but same length of time? Tia
I was so excited to make this, but not sure what I did wrong, it cooked for 55 min, then another 10 since it was still sticky with a test toothpick, and then it cooled, and was so sticky and wet still ! couldn't eat it. I did all the steps with the zucchini got out every drop of water . Any thoughts ?I used a silicone pan also, maybe that was the issue ? thanks for your delicious recipes.
I wonder if the oat flour was too fine. As Jill always says in her videos, don't grind too finely because baked goods will be gummy and not cool through in the middle. When I grind my oats into flour, I look for mostly fine but with some larger pieces still present. That seems to do the trick.
I’ve literally made this recipe 4x and will continue to make it over and over! Such a delicious and easy bread to make. Pro tip: serve with sliced bananas for a yummy breakfast 😋
Just made this and my husband, who doesn't love most of baking, LOVED this and asked for seconds! (I added walnuts, too!)...Delicious bread!
I love my silicone tins! Thank you for the recipe 🙂❤️
I just made this and it tastes absolutely amazing. It's the best vegan, gluten-free thing I've ever baked! Will definitely be adding this to my recipe book. Thanks!
Thank you Jill! Haven't made bread for over 16 years because of flour, but this recipe is simple and perfect; because I used Medjools, it's a tad too sweet but will be my bread recipe forever soo easy. Just having with peanut butter and home made vegan butter...just beautiful. God bless you and wishing you a happy season.😁🙏
Just harvested our first zucchini's of the season, and had them fresh. Thanking the Father, for these wonderful blessings, and thinking about when we have a larger harvest, what we can do with the additional Zucchini. I will definitely try this recipe out. Looks delicious.
I made this zucchini bread this morning...
At first i was hesitant cuz the buckwheat flour had a funky kind of smell, smelled wierd..lol..
But i made it anyways with the buckwheat flour & the oat flour, and to my surprise, it's really really good!
I watch this and made it this afternoon. Delicious. I ate 2 thick slices. It’s like a meal. A surprise is that my husband loved it. I’m another tomorrow to freeze. I used 1 q1;2 tsp cimmimm and used homemade oat milk.. Thanks Jill.
Oh my goodness, I just made this bread and it is DELICIOUS! Even the husband is a fan 🎉🎉 Thank you Jill for another awesome recipe 😊
Made this morning for breakfast and used the handy dandy metric setting (I'm silly and didn't see it before)! I added a pinch of nutmeg and upped the protein by using half oats and half pea protein flour. To compensate for the batter being more dry because of the pea protein I added the water squeezed from the zucchini. This is a fantastic recipe, perfect for breakfast or a snack. The texture and warmth from the spice was spot on. Oh, and quick tip: if you struggle to get all your date paste out of the Vitamix pitcher, blend some coffee in with the dregs of the paste, pour over ice, and enjoy a frothy, slightly sweetened beverage!
Great tip 😋😋
Excellent video. You make it look so easy.
I look forward to trying
This recipe. Thanks.
Jill & Jeff,
Oddly, I made this zucchini bread without watching the video. I usually watch all your videos. Anyway, I had zucchinis and wanted to make this. When I blended the dates and (almond) milk, I was puzzled by the instruction of “pouring” the “batter” into my pan. I scooped it in and spread it like you did in the video after adding a bit more milk. It did not come out like a traditional quick bread; it’s much more dense, dark, and is quite delicious. It does not look like the initial photo at all, but much more like the result in your video. I was glad I circled back and watched it while mine was in the oven.
All in all, it was an adventure and I am enjoying the bread, especially since it gets my morning oat fix done, with a veg bonus! I am especially glad after watching your interview and falling (more) in love with you guys! Next stop, Sweet Potato Muffins!
Thanks and Peace
Jeff
I LOVE THIS RECIPE!!!! DELICIOUS
Made again this morning and had a slice with peanut butter for dinner. Love the metric measurements in the printable recipe. Second loaf just as good as the first. A keeper for sure!
Wonderful!
I made this last night. My husband and I love it. It made the house smell so good
Looks great... Thinking I'll add some walnuts & POSSIBLY some raisins (NOT blended with the dates). Hoping it all works out well. Thank yo for sharing
Thank you for the recipe! I actually used butternut squash instead zucchini, did not need dates. Also, used a juicer ( I have a nice Omega juicer) to separate moisture from the squash. Worked great! Plan to try the recipe with beets and carrots.
I made your zuchini bread to take for a cup of tea with my sister it was the first time I baked and it was delicious thank you.
This is great. Just made it for my hubby’s lunches and best one I’ve tried! - yes I ate the ends 🤪. Put almond butter on straight from the oven and just delicious- Thankyou
It came out flat tasting without salt. I added currents and nuts. Neat recipe.
I made this and am getting ready to make more today and freeze some for later. I did add some chopped walnuts and some dried cranberries and only because I had some dark chocolate bits in the bottom of a bag of chocolate bark left over I sprinkled that on top before putting it in the over lol. Maybe not AS healthy but very delicious.
Fantastic!😊
You're my new best friend. I'm so glad i found you. First thing was your mashed potato and mushroom gravy recipe, it was amazing.
Дякую щиро.Обов'язково спробую ваш рецепт.
This was delicious. My husband loved it.
I made a hearty version, with 5 dates only, coriander, fennel, nutmeg, seasalt and allspice, putsome mixedseeds in it and used coconutyogurt as I didn't have veg milk. Now for the vegan cheese to go with it, and some homemade mushroom/yeast spread!
This was Awesome! Love your instructions, really easy to follow. Thank you!
Thanks for the zucchini tip. I always ended up with gooey centered bread, even when I wasn’t plant based!
Finally, a healthy easy zucchini bread recipe! Thank you!
Thank you Jill, really delicious!!!✝️❤️❤️🙏🏻🙏🏻✌🏻✌🏻🕊🕊🤲🏻🤲🏻☮️☮️🦅🦅🦅🦅🇺🇸
Thanks for sharing i made mine with applesauce and banana with oat flour as well it came out great I want to try with dates as well 😀 thanks again
OMG! I just made this tonight AND WOW!, it is so amazing wow! Thank you. This will be my new staple. It's an easy snack, or a great idea for on the road kind of meal as well. I'm soooo glad to have found you. I defiantly want to buy your cook book.
Thank you so much for the recipe sister
This looks great. I will definitely be making this.
Many thanks for a WFPB zucchini loaf that looks oh-so delish🤤👏 Definitely adding this recipe to the repertoire.
I'll be making this. I use to make the best traditional Amish recipe, this is what I'll make with the last of my zucchini, with the addition of nutmeg. Great tip about ringing out the liquid.
Another awesome recipe! Thank you!!!
This is so simple and very impressive if you give it 24 hours for the flavors to come alive. I made a more complicated recipe for comparison and yours is better!!! Appreciate your WFPB cooking show!!
Worked good thanks from Holland
Your hair is getting so long! Looks beautiful 😊
As soon as I start watching one of your videos, I feel like a pavolvian dog... Yummm! Thank you so much! :)
Looks sooo good..
Hi Jill. Yum! I'm addicted to your videos! I have two kids who are on the "typical" modern diet and I would like to transition them to a vegan lifestyle. Which of your recipes do you think that kids would love the most? I'd like their first vegan experience to be wonderful so they will be open to more vegan food in the future. Thanks! - Wallace
Hmmmm, the peanut butter cup fudge is super yum,
plantbasedcookingshow.com/2020/02/06/vegan-peanut-butter-cup-fudge/
Cheesy Broccoli and Rice is my kid's favorite
plantbasedcookingshow.com/2020/02/14/vegan-cheesy-broccoli-rice-casserole/
the chili is also fantastic!
plantbasedcookingshow.com/2019/08/25/vegan-chili/
good luck! You will have to let me know how it goes. =)
@@wholefoodplantbasedcookingshow I just saw the video. That looks amazing! My kids love peanut butter and fudge so I'm sure this going to be a winner! Thanks!
@@wholefoodplantbasedcookingshow I second the Peanut butter cup fudge ❤
Wow, I have never heard of zucchini bread, so I must try this 😄 Will have to buy the zucchinis though 😊
Hi Jill thank you ❤️
You’re welcome Valerie 👍
I haven't looked, but since it's the season, do you have any pumpkin bread recipes? Love zucchini bread. Going to try this one.
I don’t, sorry
Pumpkin seems like such a similar consistency to zuccchini I would think you could sub it for the zucchini in this recipe (assuming you are shredding a fresh pumpkin), and maybe add some pumpkin pie spice instead of all cinnamon, worth a shot!
@@TheRealHonestInquiry yes! Thank you!
YUM!
Great Recipe ✅
I appreciate you sharing this wonderful recipe 🙏🙏🙏. I can’t wait to bake it . Looks yummy 😋
I thought zucchini bread was a thing of the past for me. Not any longer! Thanks Jill for this delicious looking whole foods recipe........and I happen to have all the ingredients on hand to make it! Warm wishes from South Australia 😍
Brilliant! Thank you for putting this up. Highly allergic to dates, bananas, and tree nuts. What might be your preferred substitution for dates? Apple, pear, chia, psyllium husk or powder, sweet potato, or ? could sweeten with mesquite powder? Thanks again, love your channel!
Raisins or prunes
@@wholefoodplantbasedcookingshow Fantastic. would you suggest 1 1/2 cups as with the dates if using raisins or prunes, or adjust more or less in either case. btw, they both sound wonderful. thanks again!
Hello Jill it looks delicious and the easy bread recipe I have been waiting for 😍 and I can’t wait to try it and also was wondering if it can be done more Savory so I can use it in Savory sandwiches? Thanks 😊
Yes 👍
Do I skip the dates?
Aluminum? I thought you were Canadian
Thanks for the recipe
Did anyone try not drawing the moisture out of the zucchini, but just skipping the milk? Would that work? Thanks!
Who is happy right now that they are no longer 100% raw. Me!
I wish you would mention what the nutrition information is for your recipes
It’s on the printable recipe
plantbasedcookingshow.com/2020/09/19/vegan-zucchini-bread/
Can I make this oat bread with just the dry ingredients,if yes what else must I add???
Thank you so much.
That looks yummy. I always thought u had to add citric ie lemon to activate the baking soda? Tia
Baking soda activates by itself by releasing carbon dioxide bubbles at a certain temperature. Baking powder is the one with baking soda (alkaline) and cream of tartar (acidic) that react with each other.
I couldn't remember what temperature baking soda activates at, so I looked it up and it starts at around 100°, but really gets going at typical baking temps between 350-400°.
@@koalamama2 I believe bicarbonate of soda works better with an acid. I usually add a drop of ACV. Baking powder doesn't need it.
@@paulinehucknall985 It really depends on the recipe, the desired texture, and cooking time. Certain things like loaves and cookies only take baking soda. Fluffier, airy things like cake take larger quantities of both.
@@koalamama2 I'm in the UK so we buy self raising flour for cake making, which has baking powder and cream of tartar already added. This gives the cakes their rise without any acid as heat activates it.
We also buy plain flour which is more like American all purpose flour, I imagine. I use plain flour to make Irish soda bread. Bicarbonate of soda and butter milk or more usually, acidified milk is used as the raising agent. Hence the name soda bread.
In scones I add soda and yogurt to self rising flour. So getting the quick rise from the soda and a longer continuing rise from the SR flour.
I was a chef in the past and this is how we were taught in food science and in the pastry kitchen.
@@paulinehucknall985 Yes, that's right! Except cream of tartar is the acid in self-rising flour.
Thank you for sharing this beautiful recipe!
In your recipe, could you please add the measurement in grams also, I use scale not cup => much appreciated 🙏
I was the same, but it's not difficult to switch to cups. You can purchase a set of measuring cups pretty inexpensively. That way you can follow lots of American recipes without the aggro. It's definitely worth it. 🙂
Really!!
Using a phone to follow the recipe it is less prominent, but her recipes have a little toggle to switch between US and metric.
Excuse me, my English does not help me much, could you tell me what that ingredient is and what is the name of the coffee that you drank with the soy milk?
Hi 😊. Thanks for the recipe. Should I measure the zucchini before or after remove the water ?
Measure after pressing out water 👍
@@wholefoodplantbasedcookingshow oh well. Next time. I already did it and maybe that’s why came out dry 😳 thanks for the reply
Can i do it with carrots. If yes should I squeeze out the water from them(they r not as juicy as zucchini thou)
Hmmm, I haven’t tried that but I think it would work. You’re right, I don’t think you would have to squeeze out the juice.
We are allergic to oats. So many of your recipes use oats. Want is the best alternative for oats?
You could try buckwheat flour although I haven’t tried substituting for many of my oat based recipes.
❤❤❤
Hi Jill, thank you so much for sharing this recipe. If I want to make 2 loaves, I just have to double all the ingredients right? But what about the baking time? I supposed we don’t have to double, but same length of time? Tia
Yes, just double ingredients and if it is two loaves then it is the same baking time 👍
@@wholefoodplantbasedcookingshow
what can i sub to date as it not available in my place? tia
Raisins
Hi Will it make any difference in baking using regular baking soda and not free allinuam. Please let me know.
No difference 👍
do you also have sugar free and oil free recipes in your ebooks? tia
Yes
I was so excited to make this, but not sure what I did wrong, it cooked for 55 min, then another 10 since it was still sticky with a test toothpick, and then it cooled, and was so sticky and wet still ! couldn't eat it. I did all the steps with the zucchini got out every drop of water . Any thoughts ?I used a silicone pan also, maybe that was the issue ? thanks for your delicious recipes.
Not sure what went wrong for you Brian
I wonder if the oat flour was too fine. As Jill always says in her videos, don't grind too finely because baked goods will be gummy and not cool through in the middle. When I grind my oats into flour, I look for mostly fine but with some larger pieces still present. That seems to do the trick.
Can you use honey instead of dates?
Yes but it might need more bake time for this inside to get firm
I look delicious!
Do you think I can freeze it?
Yes
@@wholefoodplantbasedcookingshow thank you!!!
Do you think this would work in a glass loaf pan? Thanks!
Yes, just lightly oil it or use parchment 👍
Can raisin br use instead of dates
Yes
What can be subbed for rolled Oats?
Have you tried a sub? Did it work? I think I need to use something besides oats. Tummy might be sensitive.
Is it posstble to cut back on the dates? If so how much? I think this would be too sweet for me.
Yes, you could use half the amount of dares and it will be fine. 👍
Where's a good place to get the silicon bread pan please? Bed Bath Beyond maybe?
I order them through Amazon but I am sure Bed Bath & Beyond has them as well as many other home stores.
Can I use Spelt Flour ?
Haven’t tried that so I’m not sure
@@wholefoodplantbasedcookingshow thank you
A question. Can the zucchini be kind of semi- dehydrated so the moisture can be removed? Just wondering. I have a dehydrator so maybe?
If you don't want to wring it out I don't see why that wouldn't work, it would just take longer
Sure
I’ve got 1 zucchini that my sister gave me from her garden, is that enough?
Might be
are the silicone baking molds toxic free? i'm suspicious of this material in a high heat environment
Why dates?? Why making it sweet? Can I skip the dates ?
Zucchini bread is s sweet quickbread like banana bread or pumpkin bread. It might work without the dates, I’ve just never tried it
@@wholefoodplantbasedcookingshow will try both and sharey experiences with u..btw ur cheesecake was a hit ..one of my vegan clients really loved it
Why is it mostly about baking not so much meal dishes.
plantbasedcookingshow.com/category/recipes/mains/