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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

ZUCCHINI DATE BREAD / MUFFINS Recipe

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This recipe for ZUCCHINI DATE BREAD / MUFFINS is from DANDEE COOKING du JOIR, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
CUP, TBSPSP, TSPSPS

2 cups Almond Flour, 2 cups
2 cups Sugar, 2 cups
1/2 tspsps
1/2 tspsps Baking powder
1 tspsps Baking soda, 1 tspsps
1 tspsps Cinnamon, 1 tspsps
1 Nutmeg, 1/2 tspsps
1/6 tspsps Ginger, 1/6 tspsps
1 Oil, 1 cup
1 Eggs, 3, beaten
1 cup Dates
1 tspsps Vanilla
3 Eggs, beaten
1/2 cup Rolled oates
1 Brown sugar, , 1/3 cup
1 Orange zest, , 1 zested
1 Zucchini, 5 cups, shredded
1 Coconut 1/2 cup)
1
Directions:
Directions:
Wash zucchini, grate or put zucchini through a meat grinder
Drain, in a colender, using papertowels and pressure if necessary to remove all of the liquids from the ground zucchini!!
Mix all dry ingredients together, mix well, make a well in the middle pour all other ingredients except zucchini, beat until creamy and smooth
Fold in zucchini and mix until combined and smooth
Pour into greased loaf pans
bake 350* until a toothpick in the middle comes out clean and loaf are nicely brown Serve
Let cool, if freezing cool to room temperature
Store in a sealed container at room temperature for a week
Store in a sealed container in the refrigerator for a week longer.
Beyond that freeze in a sealed container for up to a year
Number Of Servings:
Number Of Servings:
32 muffins or 2 loaves
Preparation Time:
Preparation Time:
Prep 1:45 minutes. Bake muffins 30 minutes, bread one hour

 

 

 

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