Updated: Jun 3, 2020
Makes 1 Loaf
11 Inch Chef’s Ware Skillet and Cover
4 QT Chef’s Ware Mixing Bowl
2 Cups Sugar (480 ml)
1 Cup Light Vegetable Oil (240 ml.)
2 Cups Grated Zucchini (480 ml.)
Teaspoon Vanilla (10 ml.)
1 Cup Chopped Dates (240 ml.)
1 Cup Chopped Nuts (240 ml.)
2 Cups Flour, unbleached if possible (480 ml.)
¼ Teaspoon Baking Powder (1 ml.)
2 Tablespoon Baking Soda (30 ml.)
1 Teaspoon Salt (5 ml.)
2 ½ Teaspoons Ground Cinnamon (12- 13 ml)
In 4QT Mixing Bowl beat eggs until frothy. Continue beating and add sugar, oil, zucchini, vanilla, dates, and nuts. Sift dry ingredients together and add them gradually to the first mixture to form an even batter. Beat about 3 minutes.
Place batter in 11” Skillet according to directions for the Skillet Method.
Bake for 45 minutes to 1 hour. Allow to cool in pan for 15 minutes with cover removed before turning onto a wire cooling rack. Serve as is or with whipped cream or cream cheese frosting.
On some ranged this recipe will take a little longer than 1 hour, especially if heat is set too low. For the shortest baking times, bake zucchini bread at the same burner setting that you would use to cook vegetable once they have been started at medium and the cover is hot. Even though it will take longer for the Skillet to heat up, bread will still bake in the same or less time than it would be take in a regular oven. It is also possible to back zucchini bread in the double boiler pan using the Moist Method (see page 52) for baking. This should be done above water, or a very long- cooking food since it will take a full hour at least for the bread to bake.