Zucchini-banana-date-spice bread (vegan)

[Guest guest]

We still have zucchinis growing in the garden, and more to come...this

came out really good, we basically 'merged' two recipes and will be

making it this way again soon. I wanted to add that if you end up not

using the zucchini juice, you could freeze it and use it in veggie

stock later.

 

Zucchini-banana-date-spice bread (or muffins)

 

3 cups zucchini shredded finely

4 bananas, mashed

3 cups whole wheat flour

1 cup strong hot coffee

1 1/4 cups pitted minced dates

1 tsp salt

2 cups brown sugar

1/2 cup yellow raisins

1/2 cup chopped pecans

2 tsp baking powder

2 tsp baking soda

3 tsp ground cinnamon

1 tsp ground nutmeg

3 tsp grated fresh ginger

 

Pour hot coffee on minced dates and let soak a few minutes. Add

bananas, mash, and add all the sugar and spices, salt. Squeeze juice

from shredded zucchini and set aside (use in a soup or veggie stock or

in mix if too dry). Add drained shredded zucchini to the

banana-coffee-date mix. Add raisins, pecans and sift flour with soda

and baking powder. Add flour mix into zucchini banana mix and stir

lightly. It should not be very wet, use some reserved zucchini juice

if too dry. Pour batter in oiled muffin tins or in oiled bread pan

and bake at 350F oven for 15-20-30-45 minutes (depending on type of

pan, muffins take a lot less, small muffin tins even less, a large

bread pan will be closer to 45 minutes).