Zucchini (or carrot, or cooked pumpkin) bread is even more moist and long-lasting than banana bread.
If you've never baked before, and you're afraid of a cake falling, this
isn't cake. It's quick bread. Just follow the directions and it will
turn out fine. Wait till it's thoroughly cooled before sealing it in a
plastic bag. The recipe makes two loaves, so you can freeze one and only have the oven on once.
Preheat oven to 350. Chop dates to make 1/2 cup
In a large bowl combine through a sieve:
3 1/2cups whole wheat flour *
2 tsp baking soda (1 tsp if using spelt)
2 tsp baking powder (1 tsp if using spelt)
1 tsp salt
2 tsp cinnamon
In a second bowl, with electric beaters beat together:
4 eggs
1/2 cup sugar
1 cup oil
1/2 cup molasses
1/2 cup hot water
Add to the wet ingredients:
2 1/4 cups packed grated zucchini squash (courgette in UK); or carrots; or cooked, mashed pumpkin
1/2 cup packed chopped dates (or raisins, but dates are best)
With a spoon, mix the wet into the dry just until it's all moist.
Bake 45 minutes. Stick a toothpick in and if it comes out clean, it's done. You don't want it still gooey in the middle.
*Wheat or gluten sensitive?
My combo these days is as follows to replace the wheat flour:
2 cups brown rice flour
1/2 cup potato starch
1/2 cup tapioca flour
1/2 cup light buckwheat flour
1/2 teaspoon guar gum
