Zucchini Bread


Zucchini Bread Recipe

  • Prep: 30 mins
  • Dehydrate: 5 hrs


3 cups grated Zucchini

1 1/2 cups Dates

2 tsp Cinnamon

1/2 tsp Sea Salt

1 cup shredded unsweetened Coconut

2 cups Walnuts

1/2 cup Raisins

1 tsp pure Vanilla Extract

1/2 cup Psyllium Husk (optional)


1Grate zucchini in a food processor. Place zucchini into a large bowl and set aside

2Process walnuts in food processor into a fine meal. Add dates, cinnamon and vanilla to nuts in food processor and process again until well mixed

3Remove mixture from food processor and spoon it into bowl that contains the zucchini. (Mixture will appear dry but will get moist as you mix. Do not add any liquids.)

4Stir in raisins, coconut and psyllium husk by hand. Then form into approximately 10 loaves.

5Place on Paraflexx® lined Excalibur® dehydrator trays. Dehydrate on high for one hour

6Reduce to 110 degrees F and dry for another five hours or until desired consistency is reached.


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