1½ cups all-purpose flour, plus more for dusting the pan
1½ cups white whole-wheat flour
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1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
1½ teaspoons cinnamon
¾ teaspoon ground nutmeg?
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.
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