Overview

This raw zucchini bread 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! A dehydrator is required.
  • Prep Time

    10 min
  • Total Time

    5 hours 10 min
  • Suggested Servings

    12 servings
  • Yield

    12 slices
  • Shelf Life

    5 days in fridge
  • Equipment

Ingredients

Nutrition Facts

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.

Nutrition Overview

B+grade
  • 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.

Printable Recipe (PDF)

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Photos

Comments and Reviews

Top voted

199 votes
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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 :)

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

171 votes
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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!!!

All

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helen's Review

Raw zucchini bread recipe
5
5 out of 5

Had some home grown courgettes left to use and came across this recipe. They're currently smelling delicious- just an hour or so to wait! Just wondering if anyone's tried freezing these as my dads away trekking for 3 weeks and would love to save him some :)

New
3 votes
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Cara's Review

Raw zucchini bread recipe
5
5 out of 5

Oh for heavens' sake I can't believe how easy that was! Thank you so much for such a great recipe. It is delicious, I couldn't wait till breakfast so had one warm from the dehydrator this afternoon. I cant thank you enough for sharing all your goodness.

2 votes
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You are most welcome, Cara. I love to hear stories like yours! :)

12 votes
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I have made these several times they are awesome now think I will add cocoa powder for chocolate zucchini bread what do you think?

9 votes
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I say, Go for it! You never know until you try, Teresa! :)

8 votes
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I did it they are awesome!!!!

27 votes
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Hi Laura-jane,
When you say 'dehydrate on high for one hour' what temperature do you actually mean? My Sedona dehydrator goes pretty high - well beyond raw temps!

28 votes
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Hi Jeni!

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. :)

42 votes
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i just made this with flax since i dont have a psyllium on hand. i just wanted to try it for health reasons. i dont usually like zucchini and i dont like raisins in things. i have to say i loved this. i just turned them over to dry a little more and ate some of the crumbs and it is delicious.

36 votes
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I'm so glad you liked this, Thomasina. :)

54 votes
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Hi tks for such nice recipies. Id like to make this "bread" but I dont know how to dehaydrate it and cant find the inatruction nowhere.
Thank you

Posted from The Rawtarian's Raw Recipes App

52 votes
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Hi if you're in Europe or the UK the Andrew James rectangular dehydrator is a really good budget dehydrator. Although it is a vertical dehydrator with the fan in the base it still circulates air well. It also has a digital thermostat and timer which impressed me for such a cheap unit. Although you have to account for the hole in the centre of each tray you can still fit two largeish pizza bases or breads on each tray. I had a set budget and wanted to spend more on my blender and juicer than a dehydrator. This one was a good buy. I'm not sure if crackers and breads take longer than I a high end dehydrator because it can take up to 24 hours to really get them crisp but it's low powered and hasn't raised my electric bill so it just takes a bit more forward planning and prep.

52 votes
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Good to know, Sophie! Thanks!

59 votes
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Hi Sofia! You need a dehydrator to dehydrate :) It's a piece of specialized kitchen equipment.

General principles: 8-to-10-trays are ideal, and do not get a round dehydrator because they don't circulate air properly.

Best dehydrator is 9-tray Excalibur, hands down. But... it is expensive! http://tinyurl.com/ah6o3qt

For the budget-conscious, you can also get a Vegikiln - they are cheaper, white, not as "reputable" but they get the job done if price is a big factor. The main difference is that this one doesn't have a door that closes all the trays in (which isn't a big deal unless you want to dehydrate taller items and have to remove trays, but you can cover the holes with aluminum foil if need be): http://tinyurl.com/avb59e3 Hope this helps!

61 votes
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Awesome recipe. Have made about 6 batches so far and just tried making them with 2 cups of apples and 1 cup of zucchini instead of all zucchini. Absolutely wonderful and came out nearly identical in texture to the originals but with the apple-bread taste. This is absolutely the best recipe of yours we have tried. Also, I have used both psyllium husk and the psyllium husk power and have noticed absolutely no difference. Since the husk is cheaper per pound, I would say just use the husk.

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