3 cups grated zucchini
2 cups walnuts
1 1/2 cups dates
1/2 cup raisins
2 teaspoons cinnamon
1 teaspoon pure vanilla extract
1/2 teaspoon celtic sea salt
1/2 cup psyllium husk
1 cup shredded unsweetened coconut
Directions
1. Grate zucchini either by hand or in a food processor with a grating attachment. (Peeling is optional depending on how tough the peel is.) Place into a huge bowl and set aside.
2. Process walnuts in an empty food processor. Process into a fine meal.
3. Add dates, cinnamon and vanilla to nuts in food processor and process again until well mixed.
4. Remove mixture from food processor and add it to the big bowl that contains the zucchini. Combine with spoon or hands. (Mixture will appear dry but will moisture as you mix. Do not add any liquids.)
5. Stir in by hand raisins, coconut and psyllium husk.
6. Form into 10-11 loaves (see picture). Place on parchment paper.
7. Dehydrate on high for one hour. Reduce to 110 degrees for another five hours or until desired consistency is reached.
8. Store in refrigerator.
The Rawtarian's Thoughts
Growing up, I was raised on zucchini bread, so when my weekly CSA farm delivery came laden with zucchini I just knew I had to make a simple, satisfying raw zucchini recipe.
Much like my other breads, the addition of psyllium husk is what gives this bread its nice, moist consisency. There is no substitution for psyllium husk :)
I recently ran out of walnuts and used almonds instead of walnuts and this recipe turned out fine, so that substitution is doable. In fact, 2 cups of any nuts would work fine in this recipe as long as you process the nuts into some semblance of "flour". This zucchini bread is very forgiving on the nut front :)
This recipe isn't too sweet. It's subtle. It's perfect for breakfast on the go! A slice of this raw zucchini bread recipe, a crisp apple and a nice tall glass of cashew milk would be a lovely breakfast!
If you want to serve it dessert style, try icing it with a white or chocolate icing. Iced slicing should be stored in the fridge at all times, otherwise the icing will soften too much.
Images
Your raw recipe package has been sent to your email
Be sure to check your spam or bulk mail folders if you can't find your package. Enjoy your raw adventure!
Recommended for you:
Comments
Tiffany Richardson
Aug 12, 2012
Permalink
Can you recommend a particular dehydrator? I haven't yet purchased one. Thank you for your advice in advance.
The Rawtarian
Aug 20, 2012
Permalink
Hi Tiffany,
I recommend the 9-tray Excalibur if you can afford it.
http://www.therawtarian.com/recommended-raw-food-appliances-and-specialt...
Juliana
Aug 25, 2012
Permalink
Hi,
I don't own a dehydrator. Can this be made in the oven on a low temp?
The Rawtarian
Aug 25, 2012
Permalink
No, sorry. That will not work. Best to wait until you have a dehydrator :)
Tracy L.
Aug 26, 2012
Permalink
thank you for a brilliant recipe! This popped out at me and I went right to the store and loaded up on zucchini. I love how the loaves turned out, not too sweet, dense, and moist with bread like consistency. They are very satisfying. :)
The Rawtarian
Aug 27, 2012
Permalink
So pleased that you like, Tracy!
Clara
Aug 30, 2012
Permalink
I tried this a couple weeks ago and it was fabulous! My husband and I are new to the raw diet, only about 5 months. We started eating only organic when my husband was diagnosed with a tumor early in the year. Through research we decided going raw would probably be best.
One thing we were sad about giving up was zucchini bread so we were SO happy to find this. We giggled in joy after the first bite, amazed at the moist bread-like consistency and the exact same flavor we loved from the now forbidden cooked recipe.
What was even better was realizing that instead of a oil, egg, refined sugar loaf of sadness, this raw recipe was made with all good nutritious things our bodies would be thankful for!
Thank you Rawtarian :)
The Rawtarian
Aug 30, 2012
Permalink
Clara, I am so glad you enjoyed it! I was raised on zuc and banana bread so I know what you mean about not wanting to give it up :) It's definitely the psyllium husk that takes the credit for the moistness - a good sub for egg and oil! Sending your DH good thoughts
Kara
Sep 01, 2012
Permalink
Oh. My. Goodness. This is a fantastic recipe. May I yell? FANTASTIC! Its moist, bready, sweet (but not too sweet), and so satisfyingly dense. I'm not completely raw, so my favorite way to enjoy this zucchini bread is with a strong cup of coffee :) This recipe will easily replace any cravings I have for a pastry in the morning! Thanks so much!! Oh and thanks for the introduction to psyllium husk - its magical!
The Rawtarian
Sep 07, 2012
Permalink
xox you are certainly allowed to yell - in this case it is warranted! I pretty much use psyllium husk now when dehydrating instead of flax (not a straight substitution, btw - just in general I try to use it more). Much subtler taste and you need less of it
The Rawtarian
Sep 07, 2012
Permalink
:)
Paula Harris
Sep 09, 2012
Permalink
Thanks for this great recipe. Just tried this and it was really delicious. I ate one whole little loaf in about 3 minutes. Has a great texture - just like the baked version. Can you freeze these?? would they need to be dehydrated a bit after thawing to keep them from being mushy? I definitely will make this my go to recipe for folks who think raw is nothing but lettuce and munching an apple!
The Rawtarian
Sep 10, 2012
Permalink
Freezing - yes. Just let thaw in fridge, then warm in dehydrator before eating
Jackie
Sep 30, 2012
Permalink
I am very excited to try this recipe and being new to raw food was confused about the psyllium hisk. Do I use whole husk, ground or powder? Don't want to use the wrong thing & have it not turn out right!
Thank! Jackie
The Rawtarian
Sep 30, 2012
Permalink
ground or powder should do the trick :) I buy mine in bulk at my local HFS and I think it is ground. It looks like this
Jackie
Sep 30, 2012
Permalink
Thank you so much for the fast reply . Can't wait to try it:)
The Rawtarian
Sep 30, 2012
Permalink
No prob Jackie. If you do make this recipe I'd love to know how they turn out for you :)
Linda
Oct 03, 2012
Permalink
Hi Laura-Jane!
My husband and I recently started eating more raw vegan products - most our recipes come from your site, and we love every one of them!
You had mentioned an affordable website to buy nuts on facebook or this site, but I can't seem to find it. Would you be able to share the link again?
Thanks again for all the tips and recipes you're sharing!
The Rawtarian
Oct 08, 2012
Permalink
Hi Linda, I tend to buy from nuts.com - but it depends on where you live so make sure to calculate the shipping costs before officially purchasing :) I am located in Canada
toni lowry
Oct 03, 2012
Permalink
Hope to make this soon. Need dehydrator first !
The Rawtarian
Oct 08, 2012
Permalink
A dehydrator opens up a lot of new opportunities for raw uncooking - mostly the ability to make breads/loaves and savoury items, like crackers, veggie burgers, etc.
Be sure to ask Santa for one :)
Laura
Oct 26, 2012
Permalink
What could I substitute for the psyllium husk? I have a severe intolerance to it. But I LOVE zucchini bread!! Thanks in advance :)
The Rawtarian
Nov 02, 2012
Permalink
Hmmm.. the psyllium husk is definitely what "makes" this recipe. It WON'T be as good WHATSOEVER so I am not recommending it for anyone else, but in your case you could try ground flax seed (also known as "flax seed meal") instead. But no one else should do it!!
Terry
Jan 22, 2013
Permalink
Hi Laura, I loveeeeeeee your site and recipes. I would like to know if almond meal could replace flaxseed meal in these recipes. Do not like the taste of flaxseed. Thank you for being you. Terry
Delilah Jones
Nov 22, 2012
Permalink
These are incredible, man, wow. Holy cow. Go Laura!!!
The Rawtarian
Nov 25, 2012
Permalink
<3 Delilah
Zoie
Dec 12, 2012
Permalink
THANK YOU!THANK YOU! THANK YOU! I've been eating fruits and vegetables for over a month now...This is the first "real" food that actually turn out good!!!
The Rawtarian
Dec 16, 2012
Permalink
Hi Zoie, I am so glad that this recipe made your day :)
Glenda
Dec 20, 2012
Permalink
Hi Laura-Jane
I am knew to raw "cooking" and have just purchased my 9 tray Excalibur Dehydrator (Christmas present to me from me!). It is still in the box but I am planning to use it tomorrow and will start with zucchini bread - can you tell me if it freezes successfully?
I have tried many of your recipes and I love ALL of them - especially the great pasta meals using zucchini. I have been craving sweets and I am experimenting with your great sweet recipes as well. I am almost vegetarian.........gluten free, dairy free and almost completely raw. It is hard when you still have the other fussy eaters in the house but some of them are enjoying my food - especially my juices and green smoothies - so little by little they are joining me.
The Rawtarian
Dec 22, 2012
Permalink
Hi Glenda, you are doing awesome! I haven't frozen this myself, but I do think that these would freeze very well due to the psyllium husk. If you freeze please let me know how they turn out
Glenda
Dec 29, 2012
Permalink
Thanks Laura Jane - I will take some out today to try and will let you know. I will try the basic bread recipe as I am desperately trying to get my husband off white bread (yuk!). He loves onion and garlic so I may be lucky with this. Have been doing lots of kale chips which are unbelievable. Also keen to do corn crackers - thank you for such great recipes. I just LOVE my dehydrator!!!
The Rawtarian
Dec 29, 2012
Permalink
Hi Glenda! Sounds great :) Love that your man loves onion and garlic. "Real men love onion and garlic." Sounds like a great bumper sticker lol
melyssa
Jan 17, 2013
Permalink
Hi Laura-Jane, do you know if I can use my Nesco (no adjustable thermostat)?
your recipe looks very yummy
The Rawtarian
Jan 26, 2013
Permalink
Hi Melissa, generally air doesn't circulate very well in round dehydrators. But if that's all you've got go for it! Just make sure you make them VERY thin, thinner than the picture. That way they will be more likely to dry
Nicki
Jan 20, 2013
Permalink
Hello!
When you say 'high' what temperature do you mean? My dehydrator goes up to 155 degrees which I thought was above what could still be considered raw. (I'm not that picky about being completely raw, I just want to dehydrate properly!). Thanks do much, can't wait for approximately 6 hours from now!!
The Rawtarian
Jan 26, 2013
Permalink
As you know, when dehydrating raw food it is important to keep the enzymes alive by dehydrating at 105 degrees Fahrenheit (40.6 degrees Celsius) or lower.
However, I recommend turning your dehydrator on “high” (145 degrees) for about 1.5 hours when first putting food in the dehydrator, and then decreasing the temperature to 105 degrees after 1.5 hours or so.
I suggest this because the initial warmer temperature will help to take away a lot of the moisture at first, and the thinking is that it takes a while for your dehydrator to climb up to “high” and it also takes quite a while for the food to actually get to the temperature that the dehydrator air is at so it is still safe for raw foodists.
One of the best side-effects of setting your temperature higher at first is that it’s good at getting rid of the initial moisture quite quickly. Increasing the temperature at the beginning of cooking time is common practice in the raw food community. If you are not mindful about turning the heat back down after 1.5 hours, yes, your food will be heated above 105 degrees. However, this risk is warranted. That initial heat blast can really save you a lot of time and can accelerate the dehydrating process by quite a bit, even by 50% sometimes.
For me, I do strive to live a 100% raw lifestyle; however, I also make some slight tweaks to the “rules” in order to ensure that I can stay raw over the long-term.
Deanna
Mar 03, 2013
Permalink
Yum! These are so great! I can't wait for my kids to try them in the morning. Thanks for the awesome recipe!
Mena Bekir
Mar 15, 2013
Permalink
These little breads smelt so good whilst dehydrating (sweet, raisins and coconut)
you just knew they were going to taste amazing... and they did. Love your work Laura-Jane.
The Rawtarian
Mar 15, 2013
Permalink
Mena :) <blush>
Megan
Mar 20, 2013
Permalink
My oven goes down to 120 degrees farenheit. Do you think that would work out for this recipe?
The Rawtarian
Mar 24, 2013
Permalink
Hi Megan, it won't work the same... Do not use an oven. Ovens heat with a heating element, whereas dehydrators remove moisture. Different process :)
Samantha Gardner
Mar 23, 2013
Permalink
Im giving this a try today!!!! Thanks Rawtarian Teacher! Mine looks like it has more zucchini in it than yours. Not sure why. It smells amazing, could have eaten it right out of the bowl! Wish me luck. Much LOVE!!!
The Rawtarian
Mar 24, 2013
Permalink
Samantha: Luck!!! And love!!!! :)
Danielle
Apr 11, 2013
Permalink
Hi! I'm so excited to try this recipe especially after making those delicious carrot cakes! I'm making the bread for my kids and I'm not so comfortable using psyllium husks anything else I can use?
The Rawtarian
Apr 20, 2013
Permalink
Hi Danielle, this particular recipe really does need the psyllium husk, so I'd recommend trying a different recipe instead.
(Substitions don't always work out very well, and in this case the psyllium husk is important and there is no easy substitute for it)
KateB
Apr 12, 2013
Permalink
Well, after reading the monumental affirmations of this zucchini bread recipe, this will be my next project in the course. Can't wait to try it! I too was brought up on zucchini and banana breads. Yum-yum!
The Rawtarian
Apr 20, 2013
Permalink
Hi Kate! If you do try it, I'd love to know what you think :)
KateB
Apr 21, 2013
Permalink
Today I made two batches. Both are dehydrating. The second batch I made with half walnuts and half pecans, with walnut pieces on top. I love walnut pieces in baked goods.
The Rawtarian
Apr 28, 2013
Permalink
Sounds good, Kate! I like walnuts too - especially in zucchini bread or carrot cake!
sharon-hanna
Apr 18, 2013
Permalink
My friend made this for me as shes a Raw Foodie, I was so impressed, I went out and bought a dehydrator and am now excited to begin a raw food lifestyle. Thank you for posting these recipes, its extremely generous and sharing of you.
Pages
Leave a comment