Zucchini Date Bread (Whole Wheat)
Summer gardens a filled with Zucchini squash growing prolifically. Here's a great Zucchini bread to sweeten things up a bit.
Yields: 2 loaves or approximately 24 muffins
1 cup olive or vegetable oil
1 1/2 cups sugar
2 cups grated zucchini
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 1/2 cups of whole wheat flour
3 teaspoons cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon ginger (optional)
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1/2 cup of chopped sunflower seeds (optional)
1 cup chopped dates or raisins
Preheat oven to 350°F.
Grease and flour two 8×4 inch loaf pans. Or, alternately, line 24 muffin cups with paper liners.
In a large bowl, beat the eggs with a whisk. Mix in oil and sugar, then zucchini and vanilla.
Combine flours, cinnamon, nutmeg, ginger, baking soda, baking powder and salt.
Add dates or raisins.
Stir this into the egg mixture. Divide the batter into prepared pans.
Bake loaves for 60 minutes, or until a tester or knife inserted into the center comes out clean. Muffins will bake far more quickly, approximately 20 to 25 minutes.