{ recipe } Zucchini Bread

zucchini bread recipe via it's jou life http://wp.me/p3cljj-cx

zucchini bread recipe via it's jou life http://wp.me/p3cljj-cx

loaded with zucchini, pistachios, dates

zucchini bread recipe via it's jou life http://wp.me/p3cljj-cxThis zucchini bread was first inspired by a memorable breakfast muffin I tried at True Food Kitchen. I took some of those favorite ingredients (pistachios + dates) and incorporated it into this basic zucchini recipe found on AllRecipes.com. The * means I’ve altered the recipe. The original recipe called for 2 1/4 cups of sugar. I felt it was overly sweet since I added dates. That is why I cut down the recipe to 1/4 cup of sugar. In the summer time we incorporate our home grown zucchini into this bread and it makes such a difference.

Prep Time: 20 Minutes

Cook Time: 1 Hour

Ingredients:

3 cups all-purpose flour

1 teaspoon salt

1 teaspoon baking soda

1 teaspoon baking powder

3 teaspoons ground cinnamon

3 eggs

1 cup vegetable oil

1/4 cups white sugar*

3 teaspoons vanilla extract

2 cups grated zucchini

1 cup chopped pistachios*

1 cup chopped pitted dates*

Directions:

1.            Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).

2.            Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.

3.            Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini, pistachios and dates until well combined. Pour batter into prepared pans.

4.            Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

Note: After two days, make sure you refrigerate  the bread. The natural sugars in the dates may get gooey. Don’t worry, it’s safe to eat.