Summer may feel over after Labor Day weekend, but seasonally many summer veggies are still growing strong here in SoCal, including green zucchini.  This season I’ve been growing a bunch of summer squash varieties that I’ve mainly been slicing up and freezing for future meals, but I’ve also used a lot of the green zucchini to spiralize and add to soups like pho, shred up for mixed veggie latkes, and even used the flower blossoms for this stuffed zucchini flowers recipe.

With summer coming to an end soon (seasonally speaking), the one thing I realized I hadn’t made yet was zucchini bread!  So I ended up making this double chocolate zucchini bread by my friend Alexis over at Lexi’s Clean Kitchen, and then I wanted to try adapting one of my most popular real food remixed recipes on the blog, homemade raw bread, into a zucchini bread version.

I’ve adapted the raw bread into a rosemary olive bread before (so good if you like olive bread!), so I figured a zucchini bread version should work.  It took making this new version a few times to get the consistency and flavors how I wanted it, but ultimately it turned out really tasty and it’s loaded with great, real food ingredients versus the processed flours, sugars, etc. we would typically find in a traditional zucchini bread.

This raw zucchini bread can be sliced thin for sandwiches, used open face for crostini or avocado toast.  Many options with it and it’s recipe-friendly:

• paleo
• vegetarian & vegan
• raw
• gluten-free
• dairy-free
• ReBoot Protocol (week 2+)
• 100% real food ingredients

Let’s check it out!

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INGREDIENTS 

1 1/2 cup zucchini, shredded

1 1/4 cup unpasteurized raw almonds, soaked a minimum of 4 hours in water (will plump up close to 2 cups)

7 medjool dates, pitted

4 tablespoon flaxseed (can sub flax meal too)

4 tablespoon psyllium husk (can sub psyllium seed powder too)

4 tablespoon raw hemp seeds

1/2 cup onion, diced

2 tablespoon chia seeds

3 small garlic cloves

Zest of 1 lemon (about 1 tablespoon)

1 teaspoon pink salt

DIRECTIONS

Picture sequence below. Detailed printable directions at bottom.

Homegrown squash/zucchini varieties from the farmacy garden

Shred the zucchini with a grater (use the big teeth pictured above)

Use some paper towels to get as much water out of the zucchini (very important or the bread can fall apart)

Add all your ingredients (except 1/2 cup zucchini) to a food processor

Whaz it all up and place the mixture on a cutting board

Add the 1/2 cup left over shredded zucchini to the mixture

Form the mixture into a loaf

Place on a rack with a baking pan underneath and brush lightly with olive oil to prevent cracking

15 hours later “low baked” at 115 F

Raw bread loaf – aerial view

Raw bread loaf – up close and personal

Raw bread – single slice cross section

Slice it up for sandwiches, crostini, avocado toast and more!

Example:  Salmon salad sandwich using raw zucchini bread (salmon salad recipe here)

Salmon salad sandwich shown stacked (personally I like it open face, but you can stack if you want to!)

DIRECTIONS

1. After the raw almonds have soaked for a minimum of 4 hours, we need to drain, rinse and dry very well.
2. Mise en place other ingredients:
   1. Shred the zucchini with a grater and place in between paper towels to absorb the water content (see picture above how I do it)
   2. Measure out all other ingredients so they’re ready for the food processor.
3. Add all ingredients (except 1/2 cup zucchini) to a food processor and blend until everything combined well. You may need to start and stop a few times and scrape down the sides with a spatula.
4. Pour the mixture onto a cutting board and add the 1/2 cup of leftover zucchini to it.
5. Begin pressing it all together in a big ball (like a big dough ball you would flip on different sides and knead).  Press and flip on multiple sides over and over until the mixture is nice and compact (you really want it compact or it can crack).
6. Once all ingredients are compact, form into the final shape of bread loaf you want.
7. Add the loaf to a rack with a baking pan underneath (see picture above: this step is important because we’re turning our oven essentially into a dehydrator to “low bake” the bread and the rack gives us ventilation underneath)
8. Lightly brush the bread all over with olive oil to further help prevent cracking.
9. Place the pan in the oven at 115F for 15 hours.
10. Once it’s done, remove from the oven and you can begin to slice into it or store it in the fridge when you’re ready to use it.

Enjoy! 

Do you have a question about this post?  Let me know below!