Zucchini Loaf/Muffins

Note: For best printing results, please use Google Chrome.

These are delicious! This recipe has been adapted from Straight Up Foods by Cathy Fisher.

Yields: 1 dozen muffins

Ingredients

  • 25 Deglet Noor pitted dates, (200g)
  • 1½ cups water, (336g)
  • 2 cups whole wheat flour, (120g) for gluten free see notes below
  • 1 Tbsp baking powder
  • 2 tsp baking soda
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • ½ tsp ginger
  • ¼ tsp cloves
  • 2 cups grated zucchini, (between 240 to 300g)
  • ½ cup chopped walnuts, (42g)
  • ½ cup chocolate chips, (60g)
  • 2 tsps vanilla

Instructions

  1. Bake in a preheated 350°F oven. Prepare loaf pan or muffin cups and set aside.
  2. In a small bowl cover dates with water and set aside for 30 minutes for dates to soften. (Can leave as long as overnight).
  3. In another bowl whisk together the flour with the baking powder, baking soda, cinnamon, nutmeg, ginger, and cloves.
  4. Along with the soaking water, blend dates until smooth then scrape contents from the blender to a large mixing bowl. Next add the vanilla, zucchini, walnuts, and chocolate chips. Stir well to combine.
  5. Add the dry ingredients and mix to incorporate.
  6. Scoop batter to a loaf pan or muffin cups.
  7. Bake loaf for 60-65 minutes. Bake muffins for 25-30 minutes. Test with toothpick before removing from oven. (With gluten free the muffins/loaf will be more moist/dense and fragile, but very tasty).

Notes

For gluten free substitute whole wheat flour with:

  • 1 1/3 cups oat flour, (120g)
  • 1 cup millet flour (120g)

Although not as fluffy as milled flour, oats and millet can be gound into flour with a high speed blender like a VitaMix.