Zucchini Bread
 
Prep time
Cook time
Total time
 
Serves: 1 loaf
Ingredients
  • 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
Instructions
  1. Preheat the oven to 400 degrees and prepare a loaf pan with cooking spray.
  2. In a large bowl, stir together the flour, baking soda, baking powder, cinnamon, and salt.
  3. In a medium bowl, stir together the shredded zucchini, olive oil, maple syrup, milk, and vanilla.
  4. Stir the wet mixture into the dry mixture until well combined. Stir in the chopped dates and pecans.
  5. Pour the batter into the loaf pan and bake 50-60 minutes, or until baked through.
  6. Once cooled, store in an airtight container for up to one week.
Notes
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/