Vanilla Date Zucchini Bread

It’s finally SPRING weather round’ these here parts!

I’ve waited all year for this.

Us Texan’s aren’t used to “cold” weather temps, sooooooo I naturally prefer the hotter months.

Not that I have anything against cold weather, it’s just I’d rather wear flip-flops, ya feel me?

Let’s talk zucchini bread.




this is my best zucchini bread work.


I’m serious.


This stuff is legit.


It’s chock full of vanilla beans and sweetened w/ dates.


Plus, it’s nut-free & paleo!



Vanilla Date Zucchini Bread
Recipe type: Quick Bread
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 12
Thick, hearty squares of zucchini bread sweetened w/ date puree and spiced w/ vanilla beans. Gluten-free, paleo, nut-free, refined sugar-free, naturally sweetened.
  • For the bread:
  • 12 Medjool dates, pitted, soaked in a bowl of water overnight, drained
  • 2 large eggs
  • ½ c. liquid egg whites (or measurement used for two eggs, some brands are different)
  • 1 T. coconut oil
  • ½ c. coconut flour
  • ¾ t. baking soda
  • ¼ t. salt
  • 1 t. pure vanilla extract
  • seeds of 1 vanilla bean
  • 1 small zucchini, shredded
  • For the glaze:
  • ½ c. melted coconut butter
  • seeds of 1 vanilla bean
  1. Preheat the oven to 35 degrees F. Grease a loaf pan or 8x8 inch baking dish w/ cooking spray.
  2. Place the dates in a large food processor and process until smooth.
  3. In a large mixing bowl, combine the date puree, eggs, egg whites, and coconut oil. Add in the coconut flour, baking soda, salt, vanilla, and vanilla bean.
  4. Fold in the shredded zucchini.
  5. Pour the batter into the prepared dish and bake for 30-35 minutes or until lightly golden and a toothpick inserted into the center of the bread comes out clean.
  6. Allow the bread to cool.
  7. Cut into large squares.
  8. In a small bowl, combine the glaze ingredients until smooth.
  9. Drizzle the glaze over each piece of bread.
  10. Enjoy!


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