Date, Almond & Courgette Loaf*

Author: Holly White

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Date, Almond & Courgette Loaf

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Ingredients

One loaf cake

• Cooking spray
• 200g organic light brown sugar
• 160 ml unsweetened soy milk or other nondairy milk
• 120 milliliters vegetable or other neutral oil
• 1 tablespoon Apple Cider Vinegar
• 1teaspoon ground cinnamon
• 200g Grated carrot (or courgette, approximately 2 medium, squeezed in a towel to remove excess moisture)
• 260g all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 tablespoon Date syrup
• 30g of flaked almonds

Instructions

1. Spray a lined loaf pan with cooking spray leaving a little overhang on the sides so that you can easily lift the loaf when it’s baked.
2. In a large bowl, whisk together the light brown sugar, soy milk, oil, apple cider vinegar, cinnamon and salt. Add the zucchini and stir to combine well.
3. Add the flour, baking powder and baking soda to the bowl and fold until just combined. Pour the batter into the loaf pan and sprinkle the flaked almonds over the top.
4. Bake until golden and puffed and a tester inserted into the center comes out clean, 50 to 65 minutes.
5. Cool the cake in the pan on a wire rack for 15 minutes, then use the parchment to lift the cake out of the pan. Remove the parchment and set the loaf back on the rack to cool completely. Store the cake loosely wrapped at room temperature for up to 3 days.

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*Thank you to Frontier Foods for Collaborating with me on this post. See their Instagram for more inspiration and shop the range in stores nationwide.