Eggless, milk-less zucchini bread pudding with butter brickle frozen yogurt

So there I was one day with about a zillion zucchinis. I hate wasting anything so I was trying to figure out what to do with them. Naturally, zucchini bread came to mind, but I really wanted bread pudding. I know what you’re thinking: How on earth can you make gooey rich bread pudding with no milk or eggs?! Believe me, it can be done and still be rich and delicious What’s more is that it’s a one stop shop. You don’t need to cut up bread or let it soak or anything like that. You go straight from mixing to the oven to bread pudding. It’s pretty cool, well hot actually… since you bake it and all. The frozen yogurt add on just sort of happened :).
Really ripe zucchini’s in the summer time have a natural subtle sweetness to them and when you bake them, that sweetness is amplified, making them ideal for bread. I think that is why all different kinds of zucchini breads are so popular as a dessert item. One of the dangers of traditional zucchini breads is that they are deceptively unhealthy. There is usually tons of butter, sugar, flour and eggs that go with that zucchini to make the bread that make it just as bad for you as any other dessert. This recipe however, really is good for you. It uses the natural wetness in the zucchini to give it it’s rich texture, sweetener from dates and density from chia seeds (used to replace eggs).
Zucchini Bread Pudding:
1 cup (coarsely ground fresh milled if possible) wheat flour
1 cup oat flour (just process some rolled oats until it reaches a flour like consistency)
2 tsp baking powder
1/2 tsp baking soda
2 large zucchinis, cut into coins
3 tbsp chia seeds
1/4 cup water
2 tbsp honey
1/2 cup applesauce
2 tbsp honey
Combine chia seeds and water in a glass and let sit for 15 minutes (until a gel forms). Thoroughly mix your dry ingredients. In a food processor pulse the zucchini’s until it is the consistency you desire, I like mine kind of mushy. Add the chia mixture, applesauce and honey and pulse until combined. Mix the wet into the dry.


Pour into a bread pan and bake for 1 hour 15 minutes. Take the bread out and let it cool for 5 minutes. Carefully cut it into little cubes!

Now, for the butter brickle frozen yogurt, bust out your Vitamix and… KIDDING! I bought that. From Lovin Spoons. It is delicious!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s