Zucchini Bread

Updated at: Tue, 09 Jan 2024 19:39:10 GMT

Step 1

Preheat oven to 350 degrees.

Step 2

Take the corn kernels out of the freezer and let thaw.

Step 3

Line a 9x5 inch loaf pan with parchment paper. While the oven is being preheated, in a cup or small bowl, mix the ground flaxseeds with non-dairy milk to prepare the flax "eggs." Stir and let sit for a minute or so.

Step 4

Add the zucchini to a food processor and process until a paste forms. Add the corn to the food processor along with the flax "eggs."

Step 5

Pit medjool dates and soften them by soaking in water and heating them in the microwave for 30 seconds. Completely drain-off water and add to the food processor along with baking powder, baking soda, vanilla, cinnamon, nutmeg and ginger. Process for a minute or so until all ingredients have been thoroughly mixed and the result is smooth and creamy. Add raw pecans or walnuts and 1 1/2 cup of the oat flour to the food processor and process for a few more minutes until both have been completely incorporated processor and process that in as well. It is best to add the oat flour in gradually for easier processing.

Step 6

Pour the bread batter into a parchment-lined loaf pan. Bake for 2 hours or until a toothpick inserted into the center comes out clean. Allow the bread to cool in the loaf pan for 15 minutes before transferring it to a wire rack to cool for 20 minutes before slicing with a sharp, serrated knife.

Step 7

The bread will last for 5-7 days if stored in the refrigerator and as long as 2-3 months if stored in the freezer. I love slicing the bread before freezing it and then defrost individual slices, either by lightly toasting them or defrosting in the microwave.

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