Zucchini Bread


2 eggs

1 cup granulated sugar

1 teaspoon vanilla extract

1/2 cup vegetable oil, plus more for oiling pan

1 1/2 cups grated zucchini

1 cup all-purpose flour

1/2 cup whole wheat flour

1 teaspoon ground cinnamon

1/2 teaspoon baking powder

1/2 teaspoon baking soda

Pinch of salt

1/2 cup coarsely chopped walnuts

1/2 cup chopped dates


Preheat oven to 350 degrees. Oil a 9x5x3 loaf pan.

In a large bowl, beat together eggs, sugar, vanilla, and oil. Stir in zucchini and set aside.

In a medium bowl, sift together flour, cinnamon, baking powder, baking soda, and salt. Gently fold this mixture into zucchini mixture. Stir in walnuts and dates.

Pour batter into prepared pan and bake in preheated oven for about 30 minutes, or until nicely browned.

Turn bread out of pan onto a cooling rack and allow bread to cool completely before wrapping in cellophane or foil paper.

Store bread, wrapped, at room temperature for 5-7 days.

Makes 1 loaf.