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

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.

Zucchini and Date Bread

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Preparation

Note from Ricardo

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RICARDO Loaf Pan