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Zucchini Date Bread
What is that late summer specter that lurks silently beneath the garden foliage? It’s not the “Great Pumpkin,” but rather, the “Great Zucchini,” too big and too pulpy to sauté like its early-season counterparts.
What is a chef to do? Make it into a nutritious breakfast cake or dessert, substituting honey and dates for the sugar in most traditional zucchini bread recipes. Moist, spicy and richly brown, it adds to any feast.
The sweet bread retains the fiber and vegetable qualities of the green squash. The nuts provide additional roughage for better digestion.
1 cup honey
1 cup chopped and pitted dates
2 1/2 cups sifted flour
1/2 cup walnut pieces
1 cup canola oil
1 teaspoon salt
1/4 teaspoon baking powder
2 teaspoons baking soda
1 tablespoon cinnamon
1/4 teaspoon allspice
1/4 teaspoon ginger
1/4 teaspoon nutmeg
2 cups grated zucchini
(coarse and with skin)
2 teaspoons vanilla
Whisk eggs together with oil, and slowly add honey and vanilla. Mix until well blended.
Stir in a mixture of the sifted flour, salt, baking powder, baking soda, cinnamon, allspice, ginger and nutmeg. Add the zucchini, dates and walnut pieces. Mix thoroughly.
Place the batter in a well-greased loaf pan or three miniature loaf pans. Bake at 350 degrees for 50 to 60 minutes until golden brown and when a wooden skewer pulls cleanly from the loaf. Serve while hot (you could add ice cream), or freeze the loaves for a treat later.