When the harvest was in full swing last summer I stored 11 packages shredded zucchini.
My intention was to use them in my “go-to” recipe for Chocolate Zucchini bread. With my resolution to try 52 new recipes I took advantage of my stockpile to try a new Zucchini Bread recipe.
I searched my cookbooks and file box and decided on this one. 
A note on the back indicates I got it from KM. KM and I worked together 30 years ago at a fabric store. There is a possibility that I have made this recipe before but I don’t remember it so it qualifies as a NEW recipe. 
Zucchini Bread
3 eggs-beaten
1 cup oil
2 cups shredded zucchini
2 cups of sugar
3 cups flour
3 tsp. vanilla
1 tsp. salt
1/4 tsp. baking powder
1 tsp. baking soda
3 tsp. cinnamon
1 cup chopped walnuts
1 cup chopped dates
Mix together all ingredients. Bake 1 hour at 325 degrees. Makes 2 loaves.
The simple dump in a bowl technique and tasty flavor are points in this recipes favor. However, the 2 cups of sugar and the dates make it quite SWEET, a little too sweet if that’s possible. That, along with the fact I don’t regularly have dates on hand mean I’ll probably go back to my old standby Chocolate Zucchini Bread.
