zuchinni breadZucchini Date Bread

Zucchini Date Bread

Zucchini Date Bread Ingredients

  • 1 cup chipped pitted dates

  • 1 cup wafer

  • 1 cup whole wheat flour

  • 1 cup all purpose flour

  • 2 tablespoons granulated sugar

  • 1 teaspoon baking powder

  • 1/2 teaspoon soda

  • 1/2 teaspoon salt

  • 1/2 teaspoon ground cinnamon

  • 1/2 teaspoon ground cloves

  • 2 eggs

  • 1 cup shredded zucchini, pressed dry with pressed dry with paper towels.

Cream Cheese Spread

  • 1 package (8ounces) fat free cream cheese

  • 1/4 cup powdered sugar

  • 1 teaspoon vanilla

  • 1/8 teaspoon ground cinnamn

  • Dash ground cloves


Preparation Method For Zucchini Date Bread

1. Preheat oven to 350 F.  Spray 8x4x2 in load pan with non stick cooking spray.

2. For zucchini bread combine dates and water is small saucepan.  Bring to a boil over medium heat.  Remove from heat; let stand for 15 minutes.

3. Combine flours, granulated sugar, baking powder, baking soda, salt cinnamon and 1/4 teaspoon ground cloves in large bowl.  Beat eggs in medium bowl; stir in date mixture and zucchini.  Stir egg mixture into flour mixture just unit dry ingredients are moistened.  Pour batter evenly into prepared pan.  Bake 30 - 35 minutes or until toothpick inserted into center comes out clean.  Cool the zucchini bread for 5 minutes.  Remove from pan.  Cool the zucchini bread for 5 minutes.  Remove from pan and cool the zucchini bread completely on a wire rack. 

4. Meanwhile, prepare cream cheese spread.  Combine cream cheese, powdered sugar, vanilla, cinnamon and dash of ground cloves in a small.  Beat until smooth.  Cover and refrigerated until ready to use.

5. Cut bread into 16 slices.  Serve with cream cheese spread. 

Make 16 servings.

Food Exchange For Zucchini Date Bread

1 slice = 1 1/2 Starch.


Diabetic Diet | Diabetic Recipes|