Enjoy the wholesome goodness of summer zucchini in this delicious Vegan Zucchini Bread with Dates and Walnuts. This easy plant-based zucchini bread is moist, tender, and naturally sweetened with dates, while crunchy walnuts add satisfying texture and flavor. Perfect for breakfast, a snack, or a healthy homemade treat, this dairy-free zucchini bread is a delicious way to put fresh zucchini to use. If you’ve got extra zucchinis laying around from a bumper crop or a gift from a neighbor’s garden, there’s nothing better than using them in a delicious, sweetly spiced zucchini bread recipe. And you don’t need to have a garden to enjoy zucchini, these delicious vegetables are available readily in farmers markets or supermarkets a good portion of the year. Due to their moist, mild flavor, zucchinis are great in baking. All you have to do is shred fresh zucchini into a batter, such as my recipe for vegan zucchini bread with dates and walnuts.
Sweetened naturally with dates and a touch of maple syrup, this zucchini bread recipe features whole grain flour, walnuts, and a modest amount of oil, making it a healthy bread recipe that you can feel so good about. The caramelly sweet taste of dates, generous use of spices like cinnamon, cardamom, and nutmeg, and crunchy walnuts truly deliver a robust flavor that makes this zucchini bread recipe a standout. When I served it this weekend at a potluck, people were raving about how good it is! With no eggs or dairy products, this moist, yummy zucchini bread works well for many diet preferences. To make gluten free zucchini bread, use gluten-free flour blend instead of wheat flours. Bake an extra batch and put it in the freezer for later—it’s that good!
This delicious vegan zucchini bread with dates and walnuts is moist, naturally sweet, and packed with wholesome plant-based ingredients. Easy and delicious!
1 ½ cups shredded zucchini (you’ll need 1-2 zucchinis, depending on their size)
¾ cup coarsely chopped walnuts (plus more for garnish, if desired)
Instructions
Place chopped pitted dates at the bottom of a mixing bowl (may use an electric standing mixer with bowl). Pour boiling water over the dates and let stand for 15 minutes.
Add maple syrup, plant-based milk, melted coconut oil (or avocado oil), apple cider vinegar, and flax seeds and mix well with the electric mixer until mixture is smooth but dates are still chunky. Allow to rest for 5 minutes.
Preheat oven to 350 F.
Add white whole wheat flour, all purpose flour, baking powder, salt (if using), cinnamon, nutmeg, and cardamom. Mix with electric mixer just for 1-2 minutes, until mixture is smooth.
Mix in zucchini and walnuts by hand.
Line a loaf pan with parchment paper. Pour batter into the lined loaf pan and smooth surface with a spatula. If desired, sprinkle additional chopped walnuts and cinnamon over the top.
Place in center of oven and bake for about 55 minutes, until golden brown and fork inserted in center comes out clean.
Remove from oven and allow to cool for 15 minutes before slicing it.
Makes 12 slices (1 slice per serving).
Notes
To make this recipe gluten-free, use gluten-free flour blend instead of wheat flours.
2 thoughts on “Vegan Zucchini Bread with Dates and Walnuts”
This recipe turned out great – love that it has no sugar or eggs. I made a double batch, one for a family member and one for me, and the zucchini bread came out super moist and flavorful! I swapped out the flour for AP Einkorn flour, and also added some Pumpkin pie spice since I had no Nutmeg on hand, and it came out perfectly delicious! Will definitely be making again!
This recipe turned out great – love that it has no sugar or eggs. I made a double batch, one for a family member and one for me, and the zucchini bread came out super moist and flavorful! I swapped out the flour for AP Einkorn flour, and also added some Pumpkin pie spice since I had no Nutmeg on hand, and it came out perfectly delicious! Will definitely be making again!
Delicious. Very much appreciate this recipe with no white or brown sugar – thank you!