Zucchini Date Bread

Name: Zucchini Date Bread
Total time: 2100 s
Yield: 16 servings
Cuisine: American
Ingredients: 1 cup shredded zucchini; 1 cup chopped pitted dates; 1 cup water; 1 cup whole-wheat flour; 1 cup all-purpose flour; 2 tbsp granulated sugar; 1 tsp baking powder; 1/2 tsp salt; 1/2 tsp baking soda; 1/2 tsp ground cinnamon; 1/4 tsp ground cloves; 2 large eggs

Stephanie Goldman @cook_3867977

Burns Flat, Oklahoma

Zucchini Date Bread

Stephanie Goldman @cook_3867977

Saved

Ingredients

35 minutes

16 servings

1 cupshredded zucchini
1 cupchopped pitted dates
1 cupwater
1 cupwhole-wheat flour
1 cupall-purpose flour
2 tbspgranulated sugar
1 tspbaking powder
1/2 tspsalt
1/2 tspbaking soda
1/2 tspground cinnamon
1/4 tspground cloves
2large eggs

Saved

Steps

35 minutes

1

Preheat oven to 350 degrees. Lightly spray 8x4x2 inch loaf pan with nonstick cooking spray.
2

Press moisture out of shredded zucchini with paper towels. Set aside.
3

Combine chopped dates & water in small saucepan. Bring to a boil over medium heat. Remove from heat. Let stand about 15 minutes.
4

Combine whole wheat flour, all-purpose flour, sugar, baking powder, salt, baking soda, ground cinnamon, & ground cloves in large bowl.
5

In medium bowl, beat eggs with fork. Stir in date mixture & zucchini.
6

Stir egg mixture into flour mixture just until dry ingredients are moistened. Pour batter into prepared pan.
7

Bake until toothpick inserted in center comes out clean, about 30 to 35 minutes. Cool for 5 minutes. Remove from pan. Cool zucchini bread completely on wire rack.