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.

Oil two loaf pans and line with waxed paper.
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


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