Zucchini Bread
Total time
- 2 cups whole wheat pastry flour
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 2 heaping cups shredded zucchini
- ½ cup extra virgin olive oil
- ⅔ cup pure maple syrup
- ⅔ cup skim milk (or whatever version of milk you enjoy)
- 2 teaspoons vanilla extract
- ½ cup pitted and chopped dates
- ½ cup chopped pecans
- Preheat the oven to 400 degrees and prepare a loaf pan with cooking spray.
- In a large bowl, stir together the flour, baking soda, baking powder, cinnamon, and salt.
- In a medium bowl, stir together the shredded zucchini, olive oil, maple syrup, milk, and vanilla.
- Stir the wet mixture into the dry mixture until well combined. Stir in the chopped dates and pecans.
- Pour the batter into the loaf pan and bake 50-60 minutes, or until baked through.
- Once cooled, store in an airtight container for up to one week.
This bread freezes beautifully. To thaw, just set it out on the counter for a few hours. A little nuke in the microwave won't hurt either.
Recipe by the ringers at https://www.theringers.co/2015/07/zucchini-bread/
3.2.2885