No matter how hard Mom tried to convince you, vegetables just aren’t as delicious as cake. Now, maybe you’ve grown out of refusing to eat your greens, but that doesn’t change the basic laws of nature (namely, sugar tastes good). This flavourful date loaf is here to help – just sneak in a couple cups of grated zucchini. Your kids won’t be the wiser, promise. Plus, when zucchinis aren’t at their best, they make for the best baking. This recipe will help you make good use of all those zucchini before they’re ready for the compost – sustainability (and sweets) for the win!
Pumpkin Flax Granola Streusel
- 1 1/4 cup Nature’s Path Pumpkin Flax Granola
- 1/4 cup melted butter
- 1/4 cup brown sugar
Zucchini and Date Loaf
- 2 cups all-purpose flour
- 2 tsp egg replacer
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp ground allspice
- 1/2 tsp salt
- 1/4 tsp ground nutmeg
- 1 cup granulated sugar
- 1/2 cup coconut oil, melted
- 1/2 cup milk
- 1 tsp vanilla
- 2 cups grated zucchini
- 1/2 cup chopped pitted dates
- Preheat oven to 350°F.
- Toss granola with melted butter and brown sugar; set aside.
- Grease a 5 x 9-inch loaf pan and line with parchment paper, leaving a 2-inch (5 cm) overhang on either side.
- Whisk the flour with egg replacer, baking powder, cinnamon, allspice, salt and nutmeg; set aside.
- In a separate bowl, whisk sugar with oil, milk and vanilla.
- Stir in flour mixture until incorporated.
- Fold in zucchini and dates.
- Scrape half batter into the prepared pan.
- Sprinkle with half the streusel.
- Scrape remaining half batter over top and smooth top.
- Sprinkle with remaining streusel.
- Bake for 65 to 75 minutes or until cake tester inserted in centre comes out clean.
- Cool in pan on rack for 20 minutes.
- Remove from pan using the parchment overhang as handles.
- Cool completely on wire rack.
Wrap and store at room temperature for up to 2 days or wrap with foil and freeze for up to 2 weeks.