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Nutritional Values (per serving)
Ingredients:
| Qty | Unit | Ingredient | ||
|---|---|---|---|---|
| 1 | cup | Honey |
Honey
Honey, (pronounced - HUHN-ee) is the ultimate liquid gold manufactured by the hardest working bees in the business. Long before humans figured out how to process sugarcane, this sticky, glorious...
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| 1 | cup | Maple Syrup |
Maple Syrup
Maple Syrup, (pronounced - mey-puhl sir-uhp) is the undisputed heavyweight champion of the breakfast table, flowing with rich caramel notes that make plain pancakes look absolutely miserable. Harvested from the...
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| 3/4 | cup | Vegetable Oil |
Vegetable Oil
Vegetable Oil, (pronounced VEJ-tuh-buhl OYL), is the ultra-versatile, neutral workhorse found in nearly every home and professional kitchen. Typically pressed and refined from soybeans, corn, or canola seeds, this pale...
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| 3 | cups | Zucchini Milk |
Zucchini Milk
Zucchini Milk is quite simply zucchini that has been peeled and liquified in a blender or food processor. It can be substituted for the liquid in many recipes, such as...
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| 1 | cup | Dates » chopped |
Dates
Dates, (pronounced - DAYTS). Cultivated across the Middle East and North Africa for thousands of years on towering date palms, these wrinkled, caramel-sweet stone fruits are prized as nature's original...
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| 1 | cup | Walnuts » chopped |
Walnuts
Walnuts, (pronounced - WAWL-nuhts). Cultivated across temperate groves from ancient Persian orchards to sprawling California valleys, this craggy, brain-shaped nut remains an indispensable culinary treasure across sweet and savory cooking....
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| 1 | teaspoon | Sea Salt | ||
| 1 | teaspoon | Ground Cinnamon |
Ground Cinnamon
Ground Cinnamon, (pronounced - grownd SIN-uh-muhn) is the ultimate aromatic kitchen staple found in pantries worldwide. Harvested from tree bark, this warm, woody powder brings cozy depth to both sweet...
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| 1 | teaspoon | Ground Cloves |
Ground Cloves
Ground Cloves, (pronounced - ground KLOHVZ). Long before ancient spice traders braved perilous oceanic trade routes to harvest these prized aromatic flower buds from Indonesian archipelagos, their intense fragrance captivated...
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| 4 | teaspoons | Baking Soda |
Baking Soda
Baking Soda, (pronounced - BAY-king SOH-duh). Long before industrial chemistry boxed this alkaline powerhouse in the nineteenth century, ancient Egyptians harvested raw natron deposits to purify and preserve. Pure sodium...
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| 2 | cups | Unbleached White Flour | ||
| 2 | cups | Whole-wheat Flour | ||
| 1/2 | cup | Wheat Germ |
| Prep Time | Process Time | Overall Time |
|---|---|---|
| 15 Minutes | 1 Hour 15 Minutes | 1 hour 30 minutes |
Directions:
Preheat oven to 350°F / 180°C / Gas Mark 4
• Substitutions: If you need a completely nut-free loaf, you can substitute the chopped walnuts with an equal amount of raw sunflower seeds or pumpkin seeds. To make the recipe strictly vegan, replace the honey with additional maple syrup or agave nectar.
1. Brush 3 standard loaf pans generously with vegetable oil.
2. Combine: Blend 1 cup of honey, 1 cup of maple syrup, 3/4 cup of vegetable oil, 3 cups of zucchini milk, 1 cup of chopped dates, 1 cup of chopped walnuts, 1 teaspoon of sea salt, 1 teaspoon of ground cinnamon, 1 teaspoon of ground cloves, and 4 teaspoons of baking soda together in a large mixing bowl.
3. Whisk: Stir the wet mixture thoroughly with a heavy spoon until the spices and baking soda are completely distributed.
4. Incorporate: Fold 2 cups of unbleached white flour, 2 cups of whole-wheat flour, and 1/2 cup of wheat germ directly into the liquid mixture, stirring just until the flour disappears.
5. Fill: Divide the thick batter evenly among your 3 prepared oiled loaf pans.
6. Bake: Place the pans into your preheated oven and bake for 1 hour, or until a wooden toothpick inserted directly into the center of the loaves comes out clean.
7. Cool: Let the baked loaves rest inside their hot pans for 20 minutes before gently turning them out onto a wire cooling rack to finish cooling.
8. Shelf Life: Wrap the cooled loaves tightly in wax paper or foil. They will stay fresh on your kitchen counter for up to 4 days, or you can freeze the extra loaves for up to 3 months.
9. Cut a thick slice while it is still warm and serve it with a hot cup of tea.
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When making ice cream at home, chill the ice cream mixture thoroughly in the refrigerator before churning. This helps prevent ice crystals and makes sure you end with a smoother texture. Taking the time to cool your mixture can make the difference between good and great homemade ice cream.
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