Summer may feel over after Labor Day weekend, but seasonally many summer veggies are still growing strong here in SoCal, including green zucchini. This season I’ve been growing a bunch of summer squash varieties that I’ve mainly been slicing up and freezing for future meals, but I’ve also used a lot of the green zucchini to spiralize and add to soups like pho, shred up for mixed veggie latkes, and even used the flower blossoms for this stuffed zucchini flowers recipe.
Table of Contents
Ingredients Needed and Substitutions
How to Make an Easy Spaghetti Aglio e Olio Recipe
What is Raw Zucchini Bread
With summer coming to an end soon (seasonally speaking), the one thing I realized I hadn’t made yet was zucchini bread! So I ended up making this double chocolate zucchini bread by my friend Alexis over at Lexi’s Clean Kitchen, and then I wanted to try adapting one of my most popular real food remixed recipes on the blog, homemade raw bread, into a zucchini bread version.
I’ve adapted the raw bread into a rosemary olive bread before (so good if you like olive bread!), so I figured a zucchini bread version should work. It took making this new version a few times to get the consistency and flavors how I wanted it, but ultimately it turned out really tasty and it’s loaded with great, real food ingredients versus the processed flours, sugars, etc. we would typically find in a traditional zucchini bread.
This raw zucchini bread can be sliced thin for sandwiches, used open face for crostini or avocado toast. Many options with it and it’s recipe-friendly:
Ingredients
1 1/2 cup zucchini, shredded
1 1/4 cup unpasteurized raw almonds, soaked a minimum of 4 hours in water (will plump up close to 2 cups)
7 medjool dates, pitted
4 tablespoon flaxseed (can sub flax meal too)
4 tablespoon psyllium husk (can sub psyllium seed powder too)
4 tablespoon raw hemp seeds
1/2 cup onion, diced
2 tablespoon chia seeds
2 tablespoon chia seeds
2 tablespoon chia seeds
1 teaspoon pink salt
Enjoy!
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How to Make Raw Zucchini Bread
After the raw almonds have soaked for a minimum of 4 hours, we need to drain, rinse and dry very well.
Mise en place other ingredients:
Add all ingredients (except 1/2 cup zucchini) to a food processor and blend until everything combined well. You may need to start and stop a few times and scrape down the sides with a spatula.
Pour the mixture onto a cutting board and add the 1/2 cup of leftover zucchini to it.
Begin pressing it all together in a big ball (like a big dough ball you would flip on different sides and knead). Press and flip on multiple sides over and over until the mixture is nice and compact (you really want it compact or it can crack).
Once all ingredients are compact, form into the final shape of bread loaf you want.
Add the loaf to a rack with a baking pan underneath (see picture above: this step is important because we’re turning our oven essentially into a dehydrator to “low bake” the bread and the rack gives us ventilation underneath).
Lightly brush the bread all over with olive oil to further help prevent cracking.
Place the pan in the oven at 115°F for 15 hours.
Once it’s done, remove from the oven and you can begin to slice into it or store it in the fridge when you’re ready to use it.
2
1 hour 30 minutes
Ingredients
- 1 lbs Salmon
- 8 cups Mixed Greens
- 2 Mangoes
- 2 Avocados
Instructions
- Make the Marinade:Whisk maple syrup and mustard. Coat salmon on all sides.
- Pan Sear Salmon:Heat skillet with olive oil, cook salmon ~3 minutes per side (until caramelized and medium-rare). Let rest.
- Prep Salad:Chop mango, avocado, and cilantro. Toss with greens in a big bowl.
Notes
Versatile:
- Enjoy the salmon as a main dish, with or without salad.
- Use dressing on any salad.
- Perfect for meal prep—salmon keeps well for lunches.
- For ReBoot protocol, limit dressing to 1–1.5 tbsp per meal.
- Always prefer wild-caught salmon for better nutrition and sustainability; avoid farmed or GMO fish when possible.
- Using wild-caught salmon ensures you get healthier fats and avoid issues found in farmed/GMO fish (like unnatural diets, additives, and questionable farming practices).
- Recipe supports whole food eating and is flexible for many diets.
Nutrition
Serving: 100gCalories: 1000kcalCarbohydrates: 50gProtein: 50gFat: 50gSaturated Fat: 50gSodium: 50mgPotassium: 50mg
Did you make this recipe?Let us know below in the comments!
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