Happy Mother’s Day! I was in the mood for baking so I made gluten-free zucchini oatmeal bread with cranberries and walnuts. I combined a bunch of different recipes to make a hearty loaf that wasn’t too sweet. There’s no sugar added to this recipe, just a bit of honey and dried dates. It’s also dairy-free, but contains eggs. The fresh zucchini keeps it nice and moist while the cinnamon gives it a good rich flavour. A fresh loaf of zucchini bread makes a lovely gift any Mom would be happy to receive!
Wheat-free Zucchini Oatmeal Bread:
(makes two loaves)
3/4 cup boiling water
3/4 cup pitted and quartered dates
2 1/2 cups gluten-free flour
1 tbsp cinnamon/nutmeg
2 tsp baking powder
1/2 tsp baking soda
pinch of salt
3 large eggs
1/3 cup coconut oil
2 tbsp honey
2 tsp vanilla
3 1/2 cups grated fresh zucchini
1 cup rolled oats
1/2 cup dried cranberries
1/2 cup chopped walnuts
Preheat oven to 350 degrees. Coat two loaf pans with oil or line with parchment paper.
Chop the dates and place in a bowl. Pour boiling water over the dates and let sit until softened, about 15 minutes.
Whisk the flour, spices, baking powder, baking soda, and salt in a medium bowl.
Transfer dates and their soaking liquid to a food processor or blender and mix until smooth. Add the eggs, oil, honey, and vanilla. Blend again until smooth. Pour the date mixture into a large bowl. Stir in the zucchini. Gradually add the flour mixture and stir until just combined. Add the oats, cranberries, and walnuts and stir until just combined. Divide the batter between your two prepared pans.
Bake 50 minutes to one hour, or until golden brown and an inserted toothpick comes out with moist crumbs attached. Allow the bread to cool in the pan for at least 15 minutes before cooling on a wire rack. Enjoy it warm or freeze it and save for later.
Thanks for reading.
[Photos from my kitchen!]