Get ready to transform your baking game with a bread that's not just a recipe, but a culinary adventure! This Zucchini Date Rye Bread is the perfect fusion of rustic charm and nutritious ingredients that will make your taste buds dance and your kitchen smell absolutely irresistible. Imagine a moist, hearty loaf that combines the earthy richness of rye, the natural sweetness of dates, and the surprising moisture from fresh zucchini - it's like a flavor explosion that turns ordinary bread into an extraordinary experience!
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: American
Serves: 1 loaf
Ingredients
- 1 cup grated zucchini
- 1 cup chopped dates
- 1 cup rye flour
- 1 cup all-purpose flour
- 1/4 cup honey
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup vegetable oil
- 2 large eggs
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper for easy removal.
- In a large mixing bowl, combine the grated zucchini and chopped dates. Make sure the zucchini is well-drained to avoid excess moisture in the batter.
- In a separate bowl, whisk together the rye flour, all-purpose flour, baking soda, and salt until well combined. This helps to evenly distribute the baking soda and salt throughout the flour.
- In another bowl, beat the eggs and then add the vegetable oil and honey. Mix until the ingredients are well combined and the mixture is smooth.
- Gradually add the wet ingredients to the zucchini and date mixture, stirring until everything is evenly mixed.
- Slowly fold the dry ingredient mixture into the wet ingredients using a spatula or wooden spoon. Mix just until combined; be careful not to overmix, as this can make the bread dense.
- Pour the batter into the prepared loaf pan, spreading it evenly with the spatula.
- Bake in the preheated oven for about 45 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, transfer the bread to a wire rack to cool completely.
- Slice the zucchini date rye bread once it has cooled, and enjoy it as a delicious snack or breakfast option!
Tips
- Moisture Management: When grating zucchini, squeeze out excess liquid using a clean kitchen towel to prevent a soggy bread.
- Date Preparation: Chop dates finely to ensure they distribute evenly throughout the bread.
- Mixing Technique: Don't overmix the batter - mix just until ingredients are combined to keep the bread tender.
- Temperature Check: Use room temperature eggs for better ingredient integration.
- Cooling is Crucial: Allow the bread to cool completely before slicing to help it set and maintain its structure.
- Storage Tip: Wrap the cooled bread in plastic wrap or store in an airtight container to keep it moist for 3-4 days.
- Serving Suggestion: Enjoy slightly warmed with a pat of butter or cream cheese for an extra indulgent treat!
Nutrition Facts
Calories: 246kcal
Carbohydrates: 37g
Protein: 4g
Fat: 9g
Saturated Fat: 1g
Cholesterol: 40mg
