Diane Hopson's StoryIf you don't care for Zucchini, this moist and delicious bread may just change your mind! It did mine!
When I was still working, an elderly customer that I was very fond of would come in the bank and share gardening tips and recipes with me. This is a recipe that she shared with me and boy am I glad she did!
Use coconut oil and honey for a heathier treat.
Hope you enjoy this as much I do!
cooking oil (or 3/4 cup) (i used 3/4 cup coconut oil)
1 1/2 c
sugar (or 1 cup honey) (i used 1 cup honey)
IF YOU USE HONEY, USE THE LESSOR AMOUNT OF COOKING OIL
1 3/4 c
zucchini, unpeeled and grated
orange peel (zest)
orange juice, fresh
nuts, chopped (i used walnuts)
all purpose flour
2In a mixing bowl, beat eggs, cooking oil and sugar together until creamy and well blended; add zucchini, orange peel, orange juice, dates, nuts and vanilla; mix well. Set aside.
4Grease and flour a 9 x 5-inch loaf pan; pour in the batter and bake for about 45 minutes or until well done. IT TOOK ABOUT 1 1/2 HOURS IN MY OVEN! My oven is new. So, just make sure it’s done before removing from oven. I used a cake tester to test, tested until it came out clean. You can use a toothpick for same results.
5NOTE: When I poured the ingredients in the pan, I was certain this batter would rise and run over in to the oven so I placed a piece of aluminum foil under the pan in case it did. It did rise about 1-inch over the top of pan, but it didn’t run over. Perhaps this could be put into 2 loaf pans and baked for 45 minutes.