Simple to make and even more delicious to eat, this moist Zucchini Bread is perfectly fresh and tasty, with our Organic Apples and Greens Blend.

Yield: 1 loaf  

Ingredients

• ½ cup pitted and chopped Medjool dates (from about 4 whole)
• ½ c hot water
• 1 ½ cups whole wheat flour
• 3 tbsp Tejari Organic Apples and Greens Blend
• 1 tsp cinnamon
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 2 large eggs
• ¼ cup, plus 1 tbsp avocado oil
• 1 tsp vanilla extract
• 1 tbsp honey
• ½ lb shredded zucchini (roughly 2 heaping cups)
• 6 tbsp rolled oats
• ½ cup golden raisins
• ¼ cup chopped walnuts (optional)

Instructions

1. Preheat oven to 350.
2. Coat a standard loaf pan with cooking spray and set aside.
3. Place dates into a small bowl and top with hot water. Set aside to soften.
4. In a medium bowl, whisk together the dry ingredients: whole wheat flour, Tejari Organic Apples and Greens Blend, cinnamon, baking powder, baking soda, and salt.
5. Transfer dates along with any liquid to a food processor and pulse until smooth.
6. Add wet ingredients to the food processor along with the date puree: eggs, oil, vanilla extract, and honey. Process until smooth.
7. Transfer contents of food processor to a large bowl then using a rubber spatula, gently fold in the shredded zucchini.
8. Fold the dry ingredients into the bowl with the zucchini mixture until just combined.
9. Add oats, raisins, and walnuts and gently combine once more, being careful not to over work the batter.
10. Transfer to the pan and bake until loaf has risen and turned a light golden brown, about 1 hour.
11. Remove loaf from oven and cool for about 30 minutes, then carefully turn out of pan onto a wire rack and cool completely before slicing.