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

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Comments and Reviews

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14 votes
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Yum! These are so great! I can't wait for my kids to try them in the morning. Thanks for the awesome recipe!

15 votes
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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!!

13 votes
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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.

10 votes
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Hi Laura-Jane, do you know if I can use my Nesco (no adjustable thermostat)?
your recipe looks very yummy

11 votes
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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

14 votes
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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.

12 votes
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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

9 votes
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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!!!

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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

13 votes
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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!!!

10 votes
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Hi Zoie, I am so glad that this recipe made your day :)

15 votes
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These are incredible, man, wow. Holy cow. Go Laura!!!

12 votes
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<3 Delilah

11 votes
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What could I substitute for the psyllium husk? I have a severe intolerance to it. But I LOVE zucchini bread!! Thanks in advance :)

11 votes
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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!!

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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

9 votes
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Hope to make this soon. Need dehydrator first !

14 votes
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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 :)

11 votes
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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!

13 votes
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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

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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

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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

12 votes
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Thank you so much for the fast reply . Can't wait to try it:)

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No prob Jackie. If you do make this recipe I'd love to know how they turn out for you :)

14 votes
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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!

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