Zucchini and Date Bread

Zucchini and Date Bread

  • Preparation 20 min
  • Cooking 50 min
  • Makes 8 to 10 servings
  • Freezes Yes
  • Végétarien
  • Sans lactose
  • Sans produits laitiers
See

Categories

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

Note from Ricardo

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.

Personal Note

To help you with this recipe

RICARDO Loaf Pan

RICARDO Loaf Pan

17.99 $

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.

Shop now