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Zucchini Bread with Dates & Walnuts

Introduction

At the end of our summer squash season we ended up, as you often do, with a couple of giant zucchini\courgettes. They are best eaten when smaller, but were perfect for these loaves.

To readers outside the U.S. think cake rather than bread, this is not savoury. The nearest things I can compare it to are a carrot cake and the Jamaican Ginger cakes that were popular when I was growing up in the UK.

Tips

It's important to cut the zucchini in half lengthways and scoop out the seeds and the watery flesh. This will concentrate their flavour.

Lining the bottom of loaf tins with baking parchment and greasing the interiors will ensure that you get an even rise and that nothing sticks.

The loaves taste better a day or two after baking.

Lining and greasing a loaf tin

Ingredients

Measures and terminology available: Metric  Imperial  U.S.

  • 4 eggs
  • 400g of sugar, light brown or granulated
  • 240ml of neutral oil (sunflower)
  • 3 teaspoons of vanilla essence
  • 240g of wholewheat or spelt flour
  • 210g cups of all-purpose white flour
  • 1½ teaspoons of bicarbonate of soda
  • 1 teaspoon of baking powder
  • 1 teaspoon of ground cinnamon
  • 250g of grated zucchini
  • 120g of chopped walnuts
  • 150g of chopped dates or sultanas
  • 4 eggs
  • 14 oz of sugar, light brown or granulated
  • 8 fl oz of neutral oil (sunflower or canola)
  • 3 teaspoons of vanilla essence
  • 8 oz of wholegrain or spelt flour
  • 7 oz of all-purpose white flour
  • 1½ teaspoons of baking soda\bicarbonate of soda
  • ¾ teaspoon of U.S. baking bowder or 1 teaspoon of European baking powder
  • 1 teaspoon of ground cinnamon
  • 9 oz of grated zucchini\courgettes
  • 4 oz of chopped walnuts
  • 5 oz of chopped dates or sultanas\golden raisins
  • 4 eggs
  • 2 cups of sugar, light brown or granulated
  • 1 cup of neutral oil (Canola)
  • 3 teaspoons of vanilla essence
  • 2 cups of wholegrain or spelt flour
  • 1½ cups of all-purpose white flour
  • 1½ teaspoons of baking soda
  • ¾ teaspoon of baking bowder
  • 1 teaspoon of ground cinnamon
  • 2 cups of grated courgettes
  • 1 cup of chopped walnuts
  • 1 cup of chopped dates or golden raisins

Tools of the Trade

  • 2 450g\1lb loaf tins, bottoms lined with baking parchment and greased

Method

Preheat oven to 175°C\350°F\gas mark 4 (reduce temperature by 10% if using a fan oven).

Beat the eggs with the sugar then beat in the oil and the vanilla essence.

Mix the dry (powdered) ingredients together and gently beat into the egg mixture, alternating with the grated zucchini\courgettes.

Fold in the dried fruit and nuts and divide the mixture between the two loaf pans.

Bake on the middle shelf of the oven for 75 minutes. Test the loaves with a skewer after 50 minutes. The loaves are done when the skewer can be inserted to the bottom and comes out clean.