Gluten Free Zucchini Date Bread

Guilt-free, gluten free date and zucchini bread with walnuts for added yumminess.

A couple months back, I went to a family winter camp where both adults and youth got to hang out, learn, and bond. The moms, being moms, brought way too many snacks and baked goods from home. My own mother shared her amazing almond cake and homemade baklava with everyone. One of her friends brought this delicious zucchini date bread that I ended up finishing (typical).

Gluten Free date bread


It turns out, that bread was gluten-free, sugar free, and pretty much any guilty-ingredient-free. I had to have the recipe. And very graciously, she shared the recipe with me.



Gluten Free Bread


I made some changes to her original recipe, which called for pecans and almond flour. Since almond flour is rare in Oklahoma (and I didn’t want to make any of my own), I opted to use oat flour and coconut flour. The bread is sweetened with both dates and banana. It is also wonderfully moist because of the shredded zucchini.


Gluten free date bread

I loved this zucchini date bread, and will definitely make it at least once a month. It’s so easy to make and it’s perfect for my little one. It tastes great as a snack or in the morning with a cold glass of milk. Give this easy, guilt-free recipe a try and let me know how it goes for you!


Zucchini Date Bread

30 minutes

35 minutes

1 hour, 5 minutes

Yield: 1 loaf

1 slice

Zucchini Date Bread


  • 1 cup oat flour
  • 1/2 cup coconut flour
  • 1 Β½ teaspoons baking powder
  • Β½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • pinch of nutmeg
  • 3 eggs
  • 3 Tablespoons raw honey
  • 1 teaspoon vanilla extract
  • 1 banana, mashed
  • 1 Tablespoon melted butter
  • I cup grated zucchini (water squeezed out)
  • 1/4 cup whole milk
  • ΒΌ cup dates, chopped
  • Β½ cup walnuts, toasted and chopped


  1. 1) Preheat oven to 350 Deg F. Prepare a loaf pan by lining bottom with parchment paper and greasing sides with some oil or butter.
  2. 2) Grate the zucchini and squeeze out as much moisture as you can. A cheesecloth helps do this job very well.
  3. 3) Mash 1 banana and add to a mixing bowl. Beat the banana with the eggs.
  4. 4) Mix in the flour, baking powder, salt, cinnamon, and nutmeg into the bowl with the banana.
  5. 5) Stir in the melted butter and milk.
  6. 6) Lastly, add the dates, zucchini, and walnuts and combine everything.
  7. 7) Pour the batter into the pan. Bake the bread 25-30 minutes, or until it is completely cooked through. Be careful not to overbake or it will be dry.
  8. 8) Let cool for 20 minutes before removing from loaf pan and slicing.


You can replace walnuts with pecans. You can replace oat and coconut flour with just almond flour or all oat flour. Do not substitute only coconut flour because this will be extremely dry. Milk adds extra moisture to the cake, but it can be left out.



  1. Papatia says:

    What?! You live right in my nose in Oklahoma? πŸ˜› I need to hit you up if we go back there again insha’Allah. I live in Dallas, Tx. Nice recipe! I love gluten free stuff because of breastfeeding! Pinned it so that I can use it later iA xx :)!

  2. kenz says:

    I have just finished baking a banana bread for breakfast tomorrow. πŸ™‚
    Am always in the lookout for healthy plus nutritious recipes for my picky eaters.I will try these. Thank you for posting

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