Are you ready to discover a delightful twist on classic bread that will tantalize your taste buds? Say hello to Vanilla Scented Zucchini Date Bread—a scrumptious blend of moist zucchini, sweet dates, and a hint of vanilla that will make your kitchen smell heavenly! Whether you're looking for a unique addition to your breakfast table or a delicious snack to share with friends, this recipe is sure to impress. With just a few simple ingredients and a little bit of love, you'll have a loaf that not only satisfies your cravings but also showcases the versatility of zucchini in a way you never thought possible. Let’s dive into the world of baking and create something extraordinary!
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1 cup grated zucchini
- 1/2 cup chopped dates
- 1/2 cup sugar
- 1/4 cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x5 inch loaf pan with butter or cooking spray, ensuring complete coverage to prevent sticking.
- In a medium bowl, sift together the all-purpose flour, baking soda, salt, and ground cinnamon. This helps remove any lumps and ensures even distribution of dry ingredients.
- Grate the zucchini using a box grater, using the medium-sized holes. Gently squeeze out excess moisture from the grated zucchini using a clean kitchen towel or paper towels.
- In a large mixing bowl, whisk together sugar, vegetable oil, eggs, and vanilla extract until the mixture is smooth and well combined.
- Fold the grated zucchini and chopped dates into the wet ingredients, stirring gently to distribute evenly throughout the mixture.
- Gradually add the dry ingredient mixture to the wet ingredients, stirring just until combined. Be careful not to overmix, as this can make the bread tough.
- Pour the batter into the prepared loaf pan, using a spatula to spread it evenly and smooth the top.
- Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
- Remove from the oven and let the bread cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
- Once cooled, slice and serve. The bread can be stored at room temperature in an airtight container for up to 3 days.
Tips
- Prep the Zucchini: When grating the zucchini, make sure to remove excess moisture by squeezing it in a clean kitchen towel. This will prevent your bread from becoming too soggy and ensure a perfect texture.
- Don’t Overmix: When combining the wet and dry ingredients, mix just until combined. Overmixing can lead to a dense loaf, so be gentle to keep it light and fluffy.
- Check for Doneness: Ovens can vary, so start checking your bread at the 45-minute mark. Insert a toothpick in the center; it should come out clean or with a few moist crumbs.
- Let it Cool: Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack. This helps it set and makes slicing easier.
- Storage Tips: To keep your bread fresh, store it in an airtight container at room temperature for up to 3 days. For longer storage, consider freezing slices and toasting them straight from the freezer for a quick treat!
Nutrition Facts
Calories: 200kcal
Carbohydrates: 28g
Protein: 3g
Fat: 9g
Saturated Fat: g
Cholesterol: 35mg
