Vegan Zucchini Date Bread -

A really great healthy zucchini bread with no added oil! There is lots of zucchini in here to give it the moisture needed and the pure maple syrup doesn’t hurt either! This bread is perfect for a healthy breakfast or afternoon treat. It will store on the counter for 3-4 days or slice it up and freeze for about 6 months.

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  • Rating:   5
  • Prep.:  15 min
  • Cook Time:  60min


  • 3 Cups Grated Zucchini
  • 1/2 Tsp. Cinnamon
  • 3/4 Cup Pure Maple Syrup
  • 1 Cup All Purpose Flour
  • 1 Cup Whole Wheat Flour
  • 2 1/4 Tsp. Baking Soda
  • 1/4 Tsp. salt
  • ¼ Cup Dates, pitted and chopped
  • ½ Cup Toasted Walnuts


  1. Preheat oven to 350 F (175 C).
  2. In a bowl, mix together the zucchini, cinnamon and maple syrup. Set aside.
  3. In a separate bowl, sift together the flours, baking soda and salt. Toss in the walnuts and dates.
  4. Gently fold the dry ingredients into the wet ingredients and stir until combined. Do not over mix.
  5. Pour the mixture into a greased and parchment lined loaf pan (or use a silicone pan and you will not have to grease or line it).
  6. Bake at 350 for 60 – 75 minutes (until cake tester comes out clean).


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