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Ingredients
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3 cups all-purpose flour
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½ teaspoon baking powder
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1 teaspoon baking soda
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1 teaspoon ground cinnamon
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1 pinch ground nutmeg
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1 pinch ground ginger
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1 pinch ground black pepper
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2 cups white sugar
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1 cup vegetable oil
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3 eggs, beaten
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2 teaspoons vanilla extract
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2 cups shredded zucchini
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½ cup dates, pitted and chopped
Directions
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Preheat the oven to 300 degrees F (150 degrees C). Grease and flour two 9x5-inch loaf pans.
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Whisk flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and pepper together in a bowl until evenly combined; set aside.
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Beat sugar, oil, eggs and vanilla in a mixing bowl until smooth. Fold in flour mixture, zucchini, and dates until no dry spots remain. Divide the batter between the prepared loaf pans.
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Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 70 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Tips
I've used brown sugar in this recipe with excellent results. I've also substituted 1 cup of flax flour for one of the cups of all-purpose flour with fantastic results. Remember that flax expands, so get out a couple of extra loaf pans!
You can add nuts (pecans, walnuts, or pistachios) to the batter when you add the zucchini and dates if desired.
Nutrition Facts (per serving)
| 225 | Calories |
| 10g | Fat |
| 32g | Carbs |
| 3g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 24 | |
| Calories 225 | |
| % Daily Value * | |
| Total Fat 10g | 13% |
| Saturated Fat 2g | 9% |
| Cholesterol 23mg | 8% |
| Sodium 73mg | 3% |
| Total Carbohydrate 32g | 12% |
| Dietary Fiber 1g | 3% |
| Total Sugars 19g | |
| Protein 3g | 5% |
| Vitamin C 2mg | 2% |
| Calcium 16mg | 1% |
| Iron 1mg | 6% |
| Potassium 79mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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