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Zucchini Bread with Raisins, Dates and Walnuts

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Source: Modified from a recipe from the UAF Extension publication "Zucchini A to Z" (fnh-00260)

Servings: Makes six mini-loaves, approximately 12 oz each.

Prep Time: 20 minutes

Cook Time: 45 minutes

Ingredients:

Wet

2 cups sugar

1 cup olive oil refined; NOT extra-virgin

1 tsp vanilla

3 eggs

Dry

3 cups all-purpose flour

1/4 tsp baking powder

1 tsp baking soda

1 tsp Kosher salt

1 tsp nutmeg fresh-grated

1 tsp cinnamon ground

1/2 tsp clove ground

The Rest

4 cups zucchini (16 oz by weight)

1/2 cup raisins

1/2 cup dates diced

1 cup walnuts roughly chopped

demerara sugar for garnish (optional)

Instructions: Preheat oven to 350F
In a mixing bowl whisk together flour, baking powder, baking soda, salt, nutmeg, cinnamon, and cloves. In the stand mixer (using a completely different and empty bowl), combine sugar, vanilla and oil and beat on medium speed for 2 minutes. Add eggs and continue beating on medium for another two minutes. Reduce speed to stir and alternately add scoops of the mix of dry ingredients and grated zucchini. Once the dry and zukes are both integrated, add the raisins, dates and walnuts.

Coat six non-stick 5.75 x 3 inch mini loaf pans with a spritz of cooking spray and fill 2/3 full (~ 12 oz by weight) with batter. Sprinkle each with a heaping tsp of demerara sugar, and bake for 40 - 45 minutes, or until a toothpick comes out clean. Let rest at least an hour before de-panning.

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