Zucchini and Date Bread | RICARDO

Ingredients

• 1 ¾ cups (265 g) unbleached all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1 1/4 cups (265 g) brown sugar
• 1/2 cup (125 ml) canola oil
• 2 eggs
• 2 cups (260 g) zucchini, grated
• ¾ cup (130 g) dates, pitted and diced
• ¾ cup (75 g) roasted walnuts, chopped