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 Yes

Végétarien
Sans lactose
Sans produits laitiers

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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 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

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.

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