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
- 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
| Name | Amount | % 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 % |
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Comments and Reviews
All
The Rawtarian
Mar 15, 2013
Mena :) <blush>
Mena Bekir
Mar 15, 2013
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.
Deanna
Mar 03, 2013
Yum! These are so great! I can't wait for my kids to try them in the morning. Thanks for the awesome recipe!
Nicki
Jan 20, 2013
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
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.
melyssa
Jan 17, 2013
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
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
Glenda
Dec 20, 2012
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
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
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
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
Zoie
Dec 12, 2012
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
Hi Zoie, I am so glad that this recipe made your day :)
Delilah Jones
Nov 22, 2012
These are incredible, man, wow. Holy cow. Go Laura!!!
The Rawtarian
Nov 25, 2012
<3 Delilah
Laura
Oct 26, 2012
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
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
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
toni lowry
Oct 03, 2012
Hope to make this soon. Need dehydrator first !
The Rawtarian
Oct 08, 2012
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 :)
Linda
Oct 03, 2012
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
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
Jackie
Sep 30, 2012
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
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
Thank you so much for the fast reply . Can't wait to try it:)
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