EASY | DELICIOIUS | HEALTHY
MAKE YOUR OWN HOMEMADE ZUCCHINI & DATE BREAD
You'll love, love, love this one from ricardocuisine.com folks! Though we added this in with the breakfast recipes, it can really be sliced up whenever as an addition to any meal. You can also switch it up and bake it into muffins adding raisins, cinnamon or vanilla!
The idea of having zucchini in your loaf may cause you to scrunch your nose but don't worry, you can barely taste it once the bread is baked and yet somehow blended with the dates it adds such an amazing flavour. Moist, fluffy and wholesome, this delicious loaf won't last in the kitchen for long. A quick and easy recipe to prepare the night before and wake up thanking yourself the following morning.
INGREDIENTS
1 ¾ cups (265 g) unbleached all-purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1/4 cups (265 g) brown sugar
1/2 cup (125 ml) canola oil
2 eggs
2 cups (260 g) zucchini, grated
¾ cup (130 g) dates, pitted and diced
¾ cup (75 g) roasted walnuts, chopped
DIRECTIONS
FIRST STEP
With the rack in the middle position, preheat the oven
to 350°F (180°C). Line a 9 x 5-inch (23 x 13 cm) loaf pan
with parchment paper, letting the paper hang over two sides.
Butter the other two sides.
SECOND STEP
In a bowl, combine the flour, baking soda, baking powder
and salt.
THIRD STEP
In another bowl, whisk the brown sugar with the oil and eggs until well combined. Stir in the zucchini and dry ingredients.
Add the dates and nuts.
FOURTH STEP
Pour into the prepared pan. Bake for 50 minutes
or until a toothpick inserted in the centre of the cake
comes out clean. Let cool. Remove from the pan
and cool on a wire rack
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AYOUB’S DRIED FRUITS & NUTS © COPYRIGHT 2021
EASY | DELICIOIUS | HEALTHY
MAKE YOUR OWN HOMEMADE ZUCCHINI & DATE BREAD
You'll love, love, love this one from ricardocuisine.com folks! Though we added this in with the breakfast recipes, it can really be sliced up whenever as an addition to any meal. You can also switch it up and bake it into muffins adding raisins, cinnamon or vanilla!
The idea of having zucchini in your loaf may cause you to scrunch your nose but don't worry, you can barely taste it once the bread is baked and yet somehow blended with the dates it adds such an amazing flavour. Moist, fluffy and wholesome, this delicious loaf won't last in the kitchen for long. A quick and easy recipe to prepare the night before and wake up thanking yourself the following morning.
INGREDIENTS
1 ¾ cups (265 g) unbleached all-purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1/4 cups (265 g) brown sugar
1/2 cup (125 ml) canola oil
2 eggs
2 cups (260 g) zucchini, grated
¾ cup (130 g) dates, pitted and diced
¾ cup (75 g) roasted walnuts, chopped
DIRECTIONS
FIRST STEP
With the rack in the middle position, preheat the oven
to 350°F (180°C). Line a 9 x 5-inch (23 x 13 cm) loaf pan
with parchment paper, letting the paper hang over two sides.
Butter the other two sides.
SECOND STEP
In a bowl, combine the flour, baking soda, baking powder
and salt.
THIRD STEP
In another bowl, whisk the brown sugar with the oil and eggs until well combined. Stir in the zucchini and dry ingredients.
Add the dates and nuts.
FOURTH STEP
Pour into the prepared pan. Bake for 50 minutes
or until a toothpick inserted in the centre of the cake
comes out clean. Let cool. Remove from the pan
and cool on a wire rack
Stock Up or Try Something New
Sold out
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Sold out
Sold out
Sold out
Sold out
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AYOUB’S DRIED FRUITS & NUTS © COPYRIGHT 2021
EASY | DELICIOIUS | HEALTHY
MAKE YOUR OWN HOMEMADE ZUCCHINI & DATE BREAD
You'll love, love, love this one from ricardocuisine.com folks! Though we added this in with the breakfast recipes, it can really be sliced up whenever as an addition to any meal. You can also switch it up and bake it into muffins adding raisins, cinnamon or vanilla!
The idea of having zucchini in your loaf may cause you to scrunch your nose but don't worry, you can barely taste it once the bread is baked and yet somehow blended with the dates it adds such an amazing flavour. Moist, fluffy and wholesome, this delicious loaf won't last in the kitchen for long. A quick and easy recipe to prepare the night before and wake up thanking yourself the following morning.
INGREDIENTS
1 ¾ cups (265 g) unbleached all-purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1/4 cups (265 g) brown sugar
1/2 cup (125 ml) canola oil
2 eggs
2 cups (260 g) zucchini, grated
¾ cup (130 g) dates, pitted and diced
¾ cup (75 g) roasted walnuts, chopped
DIRECTIONS
FIRST STEP
With the rack in the middle position, preheat the oven
to 350°F (180°C). Line a 9 x 5-inch (23 x 13 cm) loaf pan
with parchment paper, letting the paper hang over two sides.
Butter the other two sides.
SECOND STEP
In a bowl, combine the flour, baking soda, baking powder
and salt.
THIRD STEP
In another bowl, whisk the brown sugar with the oil and eggs until well combined. Stir in the zucchini and dry ingredients.
Add the dates and nuts.
FOURTH STEP
Pour into the prepared pan. Bake for 50 minutes
or until a toothpick inserted in the centre of the cake
comes out clean. Let cool. Remove from the pan
and cool on a wire rack
Stock Up or Try Something New
Sold out
Sold out
Sold out
Sold out
Sold out
Sold out
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AYOUB’S DRIED FRUITS & NUTS © COPYRIGHT 2021
EASY | DELICIOIUS | HEALTHY
MAKE YOUR OWN HOMEMADE ZUCCHINI & DATE BREAD
You'll love, love, love this one from ricardocuisine.com folks! Though we added this in with the breakfast recipes, it can really be sliced up whenever as an addition to any meal. You can also switch it up and bake it into muffins adding raisins, cinnamon or vanilla!
The idea of having zucchini in your loaf may cause you to scrunch your nose but don't worry, you can barely taste it once the bread is baked and yet somehow blended with the dates it adds such an amazing flavour. Moist, fluffy and wholesome, this delicious loaf won't last in the kitchen for long. A quick and easy recipe to prepare the night before and wake up thanking yourself the following morning.
INGREDIENTS
1 ¾ cups (265 g) unbleached all-purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1/4 cups (265 g) brown sugar
1/2 cup (125 ml) canola oil
2 eggs
2 cups (260 g) zucchini, grated
¾ cup (130 g) dates, pitted and diced
¾ cup (75 g) roasted walnuts, chopped
DIRECTIONS
FIRST STEP
With the rack in the middle position, preheat the oven to 350°F (180°C). Line a 9 x 5-inch (23 x 13 cm) loaf pan with parchment paper, letting the paper hang over two sides.
Butter the other two sides.
SECOND STEP
In a bowl, combine the flour, baking soda, baking powder and salt.
THIRD STEP
In another bowl, whisk the brown sugar with the oil and eggs until well combined. Stir in the zucchini and dry ingredients.
Add the dates and nuts.
FOURTH STEP
Pour into the prepared pan. Bake for 50 minutes or until a toothpick inserted in the centre of the cake comes out clean. Let cool. Remove from the pan and cool on a wire rack
Stock Up or Try Something New
Sold out
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AYOUB’S DRIED FRUITS & NUTS © COPYRIGHT 2021