2 hours ago
Tuesday, September 6, 2016
It's only the day after Labor day and I can already notice the difference in local produce available.
I saw apples all weekend at the farmers markets (I'm not ready to commit yet!), but tomatoes are still plentiful, so go and get some before they disappear.
It's fig time, though my tree is still not ready!
I picked some big fat zucchinis before they are gone to use on pizzas this weekend and in baked goods.
I decided one last zucchini loaf before the summer is over.
My original version of date-nut loaf is so good. I make it every few weeks in the winter months. It's the best to snack on with coffee at 3 pm or with a swipe of cream cheese for breakfast.
Here is the late summer version.
I use olive oil and lots of dates and nuts, one might even think it is healthy instead of a baked good.
In this recipe, I changed it up just a bit, using zucchini and some brown sugar.
It is now even healthier with the addition of the squash. ;)
Zucchini Date Nut Loaf:
1 3/4 cups unbleached all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 cup brown sugar
1/2 cup granulated sugar
1/3 cup mild flavored olive oil (I use Colavita)
2 cups grated zucchini
3/4 cup pitted dates, diced
3/4 cup walnuts
No rules, just mix everything together and pour into a 9" greased loaf pan or 3 mini loaf pans.
350F for 50 minutes.
Stays moist for 4 days.
I took this to the beach and kept it wrapped in foil on the counter for coffee breaks all week. It was delicious!