Zucchini Date Bread

Many summer gardens are a vibrant, flourishing with the abundance of zucchini squash. These versatile vegetables find a special place in our kitchens, inspiring delightful dishes that celebrate their summer fresh flavor.

One of the most beloved and favorite summer recipes is zucchini bread. Soft and moist, this sweet treat brings a touch of comfort to any gathering or quiet moment at home. Packed with the goodness of zucchini, and warm spices and the sweetness of dates, here’s a favorite recipe of mine to capture the joy of summer’s harvest:

Zucchini Date Bread Recipe

Ingredients:

• 3 eggs

• 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 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 chopped sunflower seeds (optional)

• 1 cup chopped dates or raisins

Instructions:

1. Preheat the oven to 350°F (175°C).

2. Grease and flour two 8×4 inch loaf pans, or line 24 muffin cups with paper liners.

3. In a large bowl, beat the eggs with a whisk. Mix in the oil and sugar, then add the grated zucchini and vanilla extract.

4. In another bowl, combine the all-purpose flour, whole wheat flour, cinnamon, nutmeg, ginger (if using), baking soda, baking powder, and salt. Stir in the dates or raisins.

5. Gradually add the dry mixture to the wet ingredients and stir until just combined. If desired, fold in the chopped sunflower seeds.

6. Divide the batter evenly into the prepared pans or muffin cups.

7. Bake the loaves for approximately 60 minutes, or until a tester or knife inserted into the center comes out clean. For muffins, bake for about 20 to 25 minutes.

8. Allow to cool before removing from the pans. Enjoy this moist zucchini bread or muffins as a delightful treat!