Pineapple, Zucchini, Date Bread

August 7, 2018



ZUCCHINI PINE🍎 DATE BREAD | If you know me, you know I‘m not one to tell a lie. Heck when I break the rules and leave my car (hazards🔛) illegally parked outside my go-to Thai spot (3.5 minutes) a cop car is surely pulled up behind me by the time I dash out. So when I say that this is the best bread I have ever had it’s a BIG DEAL. Now there is some added sugar in this recipe but I’m working on a future version that just uses dates. This recipe makes 3 loaves so there’s only ¼ cup per loaf which is pretty darn good... Especially if you have self control (myself excluded ☺️) with magical baked goods and somehow stop after 1 or 2 slices.

Preheat to 350 (325 if convection)

Mix these dry ingredients together:

1 cup almond flour

1 cup coconut flour

1.5 cups whole wheat flour

1 tbsp baking soda

1 tsp baking powder

1.5 tsp cinnamon

1/2 tsp ground cloves

3/4 cup sugar


Make your date paste: 

10 pitted dates

3/4 cup water

In small pot on top of stove, bring dates/water to boil and mash dates into a paste.

Mix wet ingredients:

3 cups grated zucchini (remove seeds before grating if zucchini are large)

1.5 cups crushed pineapple (drained of fluid. You can use canned pineapple in natural juice)

5 eggs

1/2 cup coconut oil

1.5 tsp vanilla extract 

1/2 cup unsweetened almond milk

Date paste

Combine dry + wet ingredients.

Mix at medium speed.

Add more almond milk as needed to make thick batter.

Use coconut oil spray to grease 3 loaf pans (8 x 4 inches).

Pour batter evenly into the 3 pans.

Bake for 40-50 minutes until cake tester comes out clean. Let pans cool on rack for 10-15 minutes. Turn pans over and tap bottom of pans to release bread. Turn bread over to cool completely on cooling rack. Enjoy!!!

Love, Jen 💜


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