Zucchini and Date Bread

Name: Zucchini and Date Bread
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 8 to 10 servings
Ingredients: 1 ¾ cups (265 g) unbleached all-purpose flour; 1/2 tsp baking soda; 1/2 tsp baking powder; 1/4 tsp salt; 1 1/4 cups (265 g) brown sugar; 1/2 cup (125 ml) canola oil; 2 eggs; 2 cups (260 g) zucchini, grated; ¾ cup (130 g) dates, pitted and diced; ¾ cup (75 g) roasted walnuts, chopped

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Preparation 20 MIN

Cooking 50 MIN
Makes 8 to 10 servings
Freezes

Ingredients
Preparation

Ingredients

1 ¾ cups (265 g) unbleached all-purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1 1/4 cups (265 g) brown sugar
1/2 cup (125 ml) canola oil
2 eggs
2 cups (260 g) zucchini, grated
¾ cup (130 g) dates, pitted and diced
¾ cup (75 g) roasted walnuts, chopped

Preparation

With the rack in the middle position, preheat the oven to 350°F (180°C). Line a 9 x 5-inch (23 x 13 cm) loaf pan with parchment paper, letting the paper hang over two sides. Butter the other two sides.
In a bowl, combine the flour, baking soda, baking powder and salt.
In another bowl, whisk the brown sugar with the oil and eggs until well combined. Stir in the zucchini and dry ingredients. Add the dates and nuts.
Pour into the prepared pan. Bake for 50 minutes or until a toothpick inserted in the centre of the cake comes out clean. Let cool. Remove from the pan and cool on a wire rack.

Note

To bake into muffins: Divide the batter into 16 muffin cups lined with paper or silicone liners. Bake for 25 minutes or until a toothpick inserted in the center of a muffin comes out clean.

To help you with this recipe

Loaf Pan

This RICARDO loaf pan is ideal for baking homemade bread or banana bread. Its durable non-stick coating and rounded corners ensure even cooking as well as easy unmoulding and cleaning.

17.99 $

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