Prep time
Cook time
Total time
Serves: 16
Toasting the walnuts really enhances their
flavour. I toss mine on a baking sheet while the oven is preheating –
check them and shake the pan every few minutes, removing them when
toasty and aromatic.
Ingredients
- 3 cups (lightly packed) grated zucchini
- 3 eggs
- 1 cup vegetable oil
- 1 tsp vanilla extract
- 3½ cups flour
- 1½ cups sugar
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1 tbsp cinnamon
- 1 cup chopped walnuts (preferably toasted, see note above)
- 1 cup chopped dates
- ⅓ cup chocolate chips, optional (use ⅓ cup for a few token morsels, or up to 1 cup if you want a stronger chocolate presence…)
Instructions
- Preheat oven 350 degrees F. Prepare two 1.5 quart (1.5 L) loaf pans by lining with parchment paper or greasing well.
- In a large bowl, combine zucchini, eggs, oil and vanilla.
- In a separate bowl, whisk together flour, sugar, baking soda, baking powder, salt and cinnamon. Add to zucchini mixture and stir until just incorporated – don’t overmix or the loaves will be tough. Gently fold in walnuts, dates and chocolate chips.
- Divide batter between two loaf pans. Bake for about 60 minutes, or until top is golden brown and springs back when gently pressed in the centre (a toothpick tester will come out with just a few moist crumbs attached).
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