Zucchini Date bread.

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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 118.0
  • Total Fat: 7.4 g
  • Cholesterol: 20.2 mg
  • Sodium: 116.7 mg
  • Total Carbs: 15.8 g
  • Dietary Fiber: 2.3 g
  • Protein: 2.6 g

View full nutritional breakdown of Zucchini Date bread. calories by ingredient
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A tasty treat A tasty treat
Number of Servings: 24


    1 Egg, fresh raw,
    1c Stevia in the Raw, (48 serving)
    1/3c brown sugar unpacked
    2tsp Vanilla Extract
    3c Zucchini, grated
    2/3c Butter, unsalted
    2tsp Baking Soda
    1d Salt
    3c King Author Flour white wheat, 3 cup (remove)
    2tsp Pumpkin Pie spice
    2tsp apple pie spice
    2tsp Cinnamon, ground
    1/2c Dates, pitted, chopped
    2pk trivia sweetner


You can add raisins, pecans, walnuts, dried cranberries, dried blueberries, etc. Cool in pans 10 minutes, turn out on rack or parchment paper.


Preheat oven 350* spray 2 5"X9" loaf pans.
In a large bowl grate zucchini. Melt butter let cool.
In another large bowl mix together brown sugar less 1 teaspoonful, eggs, and vanilla.add melted butter and
grated zucchini, mixing well. Sprinkle baking soda and salt over mixture stir in well.
Add flour 1/3 cup at a time mixing well after each addition to incorporate well.
In a small container with a sprinkle lid (if possible) mix together the 1 spoon of brown sugar, 2 packs of trivia, and all the spices, mixing to blend all together. sprinkle 2 teaspoons over mixture. Stir to blend well. Add chopped dates, blend well. Divide batter equally into the 2 prepared pans . Sprinkle the spice mix over top of both loaves. You will probably have a good bit left over. Use on other baked goods as a topping, Bake 350* for 55 minutes or until test done.
Cool in pans 10 minutes, turn out on rack or parchment paper.


Serving Size: Makes 2 loaves 12 slices each.

Number of Servings: 24

Recipe submitted by SparkPeople user SLIMERMETOO.

TAGS:  Desserts |

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