I’ll get to this delicious Date Sweetened Zucchini Bread recipe in a minute, but first I want to talk about something personal. It won’t be too personal, don’t worry, but it’s something I’ve been thinking about/wrestling with ever since I moved to New York.
If you’ve ever lived in NYC, or even just visited, you can agree with me wholeheartedly that this city is diverse. Not only is it diverse in the people groups and countries represented, it’s also diverse when it comes to people’s talents and passions. In New York City, people are free to pursue what they love without embarrassment or shame. There are so many people everywhere, all the time, that nobody cares if there is someone free-styling a new song they just wrote on the side of the street. Or if there are young kids hip-hop dancing on the Subway. Or if there are people dressed up like knights fencing in Central Park. After a while, you’ve seen it all.
But there is another aspect of diversity to this city that isn’t as easy to ignore: Social Status.
This is the biggest thing I’ve wrestled with since moving here to New York. Everyday I see the extreme ends of the spectrum and I’m having a hard time processing it all. I see business men dressed in their finely pressed suits, drinking their Starbucks coffee, heading to their jobs in downtown Manhattan. I see homeless people trying to catch a wink of sleep in less crowded Subway stations. I see college students, dressed in their trendy clothes heading to class at NYU. I see immigrants working 14 hour days at the Asian Mart right across my street, just trying to make rent. I see tourists walking the streets of Manhattan, checking out the sites and enjoying Katz’s Deli sandwiches. I see the Chinese students I teach English to getting rejected from the jobs they want due to their poor pronunciation.
Any kind of social status you can imagine is present here in New York. It makes me feel sad, blessed and unsure all at the same time. I’m sad for the homeless and the immigrants; I feel so blessed for everything I have; and I’m unsure of who to help and when. I’m not sure if these feelings will go away, but I do know that I don’t want to get a hard heart and turn a blind eye to those in need.
Okay, that’s all!
Hmmm. Now how do I segue from that to this Date Sweetened Zucchini Bread?
I guess I’ll just jump in! I’m in love with this bread. I don’t know about you, but when I make zucchini bread I want to know that I’m getting a good amount of veggies every time I have a slice. There are over 3 cups of shredded zucchini in this loaf! It’s sweetened with rich, Medjool dates and just a touch of pure maple syrup. For the base of this recipe I used a mix of whole wheat flour, almond flour and rolled oats and, for some added texture, there are plump raisins all throughout. If you like you’re bread a little sweeter, you can even spread some Cashew Cream Frosting on the top for an amazing combination. I hope you like this bread as much as I do!
- 3/4 cup boiling water
- 1 cup packed, pitted Medjool dates
- 3 flax eggs (3 tablespoons ground flaxseed whisked with 9 tablespoon water)
- 1 pound zucchini, shredded (about 3 ½ cups)
- 2 cups whole wheat flour
- 1 cup almond flour
- 1 tablespoon cinnamon
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup coconut oil
- 1/4 cup unsweetened apple sauce
- 3 tablespoons maple syrup (or agave, honey, etc.)
- 2 teaspoons vanilla extract
- 3/4 cup rolled oats
- 3/4 cup raisins
- Preheat your oven to 350 degrees and spray a bundt pan with non-stick cooking spray and set aside.
- Place your pitted dates in a bowl and cover them with 3/4 cup boiling water to soak for about 15 minutes.
- In a separate small bowl, make your flax eggs by whisking 3 tablespoons of ground flaxseed with 9 tablespoons of water (which is equal to 1/2 cup plus 1 tablespoon). Set this mixture in the fridge to gel.
- In a large bowl, whisk together the dry ingredients. Set aside.
- Pour the dates and their soaking liquid into your food processor and blend until smooth. Add in your wet ingredients, including your flax eggs, and process until everything is combined. Pour the wet ingredients into the dry ingredients and stir until combined.
- Fold in the shredded zucchini, rolled oats, and raisins. Pour the batter into your prepared bundt pan and spread the mixture out so that it's evenly distributed.
- Bake in the oven for 50-55 minutes, until a toothpick inserted into the bread comes out clean.
- Top with Cashew Cream Frosting for extra richness!
- Store in the fridge in an airtight container or covered with saran wrap.
If you try out this Date Sweetened Zucchini Bread, snap a picture, share it on Instagram at tag me @theconscientiouseater!
I’m also linking up with Meatless Mondays today!