The family’s top-secret recipe for zucchini bread originates from my grandma. Dates are used in this spicy, moist bread as a delectable variation from traditional zucchini bread. For an extra-special treat, we prefer to cover warm slices with softened cream cheese.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr 10 mins |
| Additional Time: | 2 hrs |
| Total Time: | 3 hrs 30 mins |
| Servings: | 24 |
| Yield: | 2 9×5-inch loaves |
Ingredients
- 3 cups all-purpose flour
- ½ teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 pinch ground nutmeg
- 1 pinch ground ginger
- 1 pinch ground black pepper
- 2 cups white sugar
- 1 cup vegetable oil
- 3 eggs, beaten
- 2 teaspoons vanilla extract
- 2 cups shredded zucchini
- ½ cup dates, pitted and chopped
Instructions
- Preheat the oven to 300 degrees F (150 degrees C). Grease and flour two 9×5-inch loaf pans.
- Whisk flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and pepper together in a bowl until evenly combined; set aside.
- Beat sugar, oil, eggs and vanilla in a mixing bowl until smooth. Fold in flour mixture, zucchini, and dates until no dry spots remain. Divide the batter between the prepared loaf pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 70 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
- I’ve used brown sugar in this recipe with excellent results. I’ve also substituted 1 cup of flax flour for one of the cups of all-purpose flour with fantastic results. Remember that flax expands, so get out a couple of extra loaf pans!
- You can add nuts (pecans, walnuts, or pistachios) to the batter when you add the zucchini and dates if desired.
Nutrition Facts
| Calories | 225 kcal |
| Carbohydrate | 32 g |
| Cholesterol | 23 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 2 g |
| Sodium | 73 mg |
| Sugars | 19 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
This turned out well. It has a nice flavor and texture. I was surprised my daughter liked the dates in it. I don’t think the black pepper added anything, and I added 1 tsp of salt. I baked it at 325 for 55 minutes.
I cut the oil in half, used 1/2 cup applesauce and added a few walnuts. The 12 cupcake pans were almost full snd got nice and rounded. The other half is in a loaf pan without walnuts. I didn’t do anything to the zucchini to remove moisture. I think they’re good. I’m sure they would be even better with all the oil but I wanted to cut the calories.
Great recipe. I enjoyed it, being my first time making zucchini bread.
It’s in the oven but looks good. I used cinnamon chips and one loaf with pecans and one with out.
I added choc chips! To die for!
This was very easy to make. I didn’t have cinnamon on hand so I increased the ginger and added some ground cloves. I used 1 cup whole wheat flour, 2 cups all purpose flour and brown sugar instead of white. I also used a medium mashed banana instead of oil. It is delicious – very flavourful. I didn’t have 2 loaf pans so I made it in a square cake pan. Left it a little too long in the oven – it didn’t need 55 minutes. Will definitely make again.
It was very moist. I added cinnamon chips and my husband loved it.
My daughter accidentally added waaayy more then a pinch of nutmeg and it turned out amazing! Also omitted the pepper. I got great reviews when sharing the bread with family! A keeper for sure!
No, I did not make any changes at this time. I never do the 1st time I make a recipe. My family and friends enjoyed it. I will make it again.
I used brown sugar instead of white. Turned out very moist and yummy!
It was okay, but desperately needs salt!! I added extra spices and vanilla but it was still a little lacking in flavor. I think next time I’ll add even more spices and a half teaspoon of salt and it will be perfect. I also threw in some toasted walnuts.
This is the recipe my family has used for 80+ years. It is great! We use 1/2 cup oil and 1/2 cup apple-sauce now which varies from this original recipe. It has always been a family favorite in our house. Thanks for submitting it.
By far, the most moist and delicious zucchini bread recipe I’ve found yet. Right amount and mix of spices. I used homemade applesauce instead of oil and raisins .
I did not use the dates because I did not have them on hand, I also used brown sugar. This was a HUGE hit, everyone thought it was delicious, and I will definately be making it again. Thank you for the post Korrine!!
I omitted the dates, and also used a pinch of cloves and nutmeg.
This was really good with the dates. I replaced all the oil with applesauce and it was really moist and a little more healthy that way. Next time, I will reduce some of the sugar as the applesauce and dates make it sweeter.
I made the zucchini bread according to the recipe. I had more than 2 cups of zucchini grated and I added it to the batter. It came out very moist and delicious! My family loves this zucchini bread; I love the dates in the recipe!!!!!
Added mini chocolate chip and peeled the zucchini. Very nice bread for coffee dipping
Wow this was so delicious!! Our family devoured both loaves in two days!! The only thing I changed was that I didn’t add nutmeg because I didn’t have it.
Great ! Added walnuts. Delicious
This is the best! And with my zucchini plants going crazy this year, I will be using it over and over. I added dried cranberries to some and fresh pineapple to others and my next batch will be fresh apricots!