At the end of our summer squash season we ended up, as you often do, with a couple of giant zucchini\courgettes. They are best eaten when smaller, but were perfect for these loaves.
To readers outside the U.S. think cake rather than bread, this is not savoury. The nearest things I can compare it to are a carrot cake and the Jamaican Ginger cakes that were popular when I was growing up in the UK.
It’s important to cut the zucchini in half lengthways and scoop out the seeds and the watery flesh. This will concentrate their flavour.
Lining the bottom of loaf tins with baking parchment and greasing the interiors will ensure that you get an even rise and that nothing sticks.
The loaves taste better a day or two after baking.
Zucchini Bread with Dates & Walnuts
- Step 1 Preheat oven to 175°C\350°F\gas mark 4 (reduce temperature by 10% if using a fan oven).
- Step 2 Beat the eggs with the sugar then beat in the oil and the vanilla essence.
- Step 3 Mix the dry (powdered) ingredients together and gently beat into the egg mixture, alternating with the grated zucchini\courgettes.
- Step 4 Fold in the dried fruit and nuts and divide the mixture between the two loaf pans.
- Step 5 Bake on the middle shelf of the oven for 75 minutes. Test the loaves with a skewer after 50 minutes. The loaves are done when the skewer can be inserted to the bottom and comes out clean.