Recipe 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 get moist 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

By The Rawtarian

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 slices should be stored in the fridge at all times, otherwise the icing will soften too much.

Recipe Photos

Nutrition Facts

Nutritional score: 74 out of 100
  • This recipe is very low in Carbohydrates, and Sodium.
  • This recipe is low in Calories.
  • This recipe is a good source of Dietary Fiber.
  • This recipe is a noteworthy source of Protein, Iron, and Vitamin B6.

Amounts per 86 g (3 oz) suggested serving

NameAmount% Daily
Calories 262 11 %
Protein 4 g 8 %
Fat 17 g 21 %
Carbohydrates 27 g 8 %
Dietary Fiber 7 g 22 %
Sugars 18 g
Calcium 51 mg 5 %
Iron 1.3 mg 10 %
Sodium 103 mg 4 %
Source: USDA, The Rawtarian

Print This Recipe (PDF)

Feature available to TRK Members.. Join today to unlock instantly.

Comments and Reviews

All

13 votes
+
Vote up!
-
Vote down!

They look good to me!

41 votes
+
Vote up!
-
Vote down!

These are really great. I am going to make some more of them! I did dehydrate mine for 24 hours though. I like them that way.

13 votes
+
Vote up!
-
Vote down!

Hi Lorraine, so glad you enjoyed! xox

37 votes
+
Vote up!
-
Vote down!

How long can it be kept in the fridg?

Posted from The Rawtarian's Raw Recipes App

14 votes
+
Vote up!
-
Vote down!

Hi Natacha, you can keep in fridge for up to 5 days, you could also freeze them as well

85 votes
+
Vote up!
-
Vote down!

Hi! I wasn't a fan of the end result.. :( BUT! I tasted things along the way and the first part of the recipe (walnuts, vanilla, salt, dates, cinnamon) when all processed up together, was DELICIOUS!!!! I made it again, and stopped there. Now I'm saving just that to eat by the spoonful, or maybe over warm apples .. it reminds me of the cinnamon, butter and sugar crumble topping my mom used to put on top of the coffee cakes she use to make for us. So, although this particular recipe didn't work for me as planned, I am super thankful I tried it because I'm in LOVE with the first half of the recipe!!!! I love your site, I have your app, I recommend it to anyone who will listen...please don't stop! Peace, Carre.

94 votes
+
Vote up!
-
Vote down!

Hi Carre, thanks for your insights! Did you dehydrate it?  Glad you found some redeeming qualities and made it work for you :)

106 votes
+
Vote up!
-
Vote down!

Can other chopped fruit like pineapple or apple be added to the recipe? Just thought it might enhance the tropical feel with the coconut or would it be too much moisture?

91 votes
+
Vote up!
-
Vote down!

Hi Mel, you ask excellent questions! In this case if you were going to add some more pineapple or apple, I would cut down on the zucchini about the same amount as what you add of other stuff, since zucc is moist too. Great question!

138 votes
+
Vote up!
-
Vote down!

I just made a batch. Yummy!!! How does this bread freeze? Do you know?

Posted from The Rawtarian's Raw Recipes App

93 votes
+
Vote up!
-
Vote down!

Hi Elizabeth, so glad you enjoyed it! I don't think I've frozen this particular recipe, but generally dehydrated breads freeze well. When you want to eat, take out of freezer and move to fridge for defrosting. You might want to also dehydrate a bit again (briefly) to warm them up if you think they need it after being in defrosted.

156 votes
+
Vote up!
-
Vote down!

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.

111 votes
+
Vote up!
-
Vote down!

Hi Sharon-Hanna, I am so glad you've been inspired and bitten by the raw bug! Your friend must have made an awesome batch :) Enjoy your new dehydrator!

125 votes
+
Vote up!
-
Vote down!

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!

114 votes
+
Vote up!
-
Vote down!

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.

159 votes
+
Vote up!
-
Vote down!

Sounds good, Kate! I like walnuts too - especially in zucchini bread or carrot cake!

106 votes
+
Vote up!
-
Vote down!

Hi Kate! If you do try it, I'd love to know what you think :)

116 votes
+
Vote up!
-
Vote down!

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?

115 votes
+
Vote up!
-
Vote down!

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)

197 votes
+
Vote up!
-
Vote down!

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!!!

Top Voted
149 votes
+
Vote up!
-
Vote down!

Samantha: Luck!!! And love!!!! :)

192 votes
+
Vote up!
-
Vote down!

My oven goes down to 120 degrees farenheit. Do you think that would work out for this recipe?

Top Voted
223 votes
+
Vote up!
-
Vote down!

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 :)

Top Voted
13 votes
+
Vote up!
-
Vote down!

Mena :) <blush>

13 votes
+
Vote up!
-
Vote down!

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.

Leave a Comment or Review