Breaking News Bar
posted: 9/2/2013 6:40 AM

Rosh Hashana comes early with fresh possibilities

hello
Success - Article sent! close
  • Break the fast with a slice of date and honey zucchini bread.

      Break the fast with a slice of date and honey zucchini bread.
    Associated Press

  • Break the fast with a slice of date and honey zucchini bread.

      Break the fast with a slice of date and honey zucchini bread.
    Associated Press

 

1 cups all-purpose flour, plus more for dusting the pan

1 cups white whole-wheat flour

Order Reprint Print Article
 
Interested in reusing this article?
Custom reprints are a powerful and strategic way to share your article with customers, employees and prospects.
The YGS Group provides digital and printed reprint services for Daily Herald. Complete the form to the right and a reprint consultant will contact you to discuss how you can reuse this article.
Need more information about reprints? Visit our Reprints Section for more details.

Contact information ( * required )

Success - request sent close

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon kosher salt

1 teaspoons cinnamon

teaspoon ground nutmeg?

3 eggs

1 cup honey

1 cup vegetable oil

2 teaspoons vanilla extract

2 cups packed shredded zucchini (not peeled)

1 cup coarsely chopped medjool dates

Set a rack in the center of the oven. Heat the oven to 350 degrees. Mist a bundt pan with baking spray.

In medium bowl, whisk together both flours, the baking powder, baking soda, salt, cinnamon and nutmeg. Set aside.

In a large bowl, whisk the eggs until well beaten. Stir in the honey, oil and vanilla, then fold in the zucchini.

Add dry ingredients and chopped dates to the zucchini mixture. Stir just until the dry ingredients are just moistened. Do not over mix.

Pour the batter into the prepared bundt pan. Bake until a toothpick inserted at the center of the loaf comes out clean and dry, 50-60 minutes. Let cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely. Serve warm or at room temperature.

Serves 10.

Nutrition values per serving: 510 calories, 24 g fat (2 g saturated), 71 g carbohydrates, 5 g fiber, 40 g sugar, 7 g protein, 55 mg cholesterol, 400 mg sodium.

Laura Frankel, executive chef for Wolfgang Puck Kosher Catering, Chicago

Share this page
Comments ()
Guidelines: Keep it civil and on topic; no profanity, vulgarity, slurs or personal attacks. People who harass others or joke about tragedies will be blocked. If a comment violates these standards or our terms of service, click the X in the upper right corner of the comment box. To find our more, read our FAQ.
    help here