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My grandma’s zucchini bread recipe is a top-secret family recipe! This spiced moist bread uses dates for a delicious change from ordinary zucchini bread. We like to spread warm slices with softened cream cheese for an extra-special treat.
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
Directions
Step 1
Preheat the oven to 300 degrees F (150 degrees C). Grease and flour two 9×5-inch loaf pans.
Step 2
Whisk flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and pepper together in a bowl until evenly combined; set aside.
Step 3
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.
Step 4
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.
Tips
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!
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 24 | |
| Calories 225 | |
| % Daily Value * | |
| Total Fat10g | 13% |
| Saturated Fat2g | 9% |
| Cholesterol23mg | 8% |
| Sodium73mg | 3% |
| Total Carbohydrate32g | 12% |
| Dietary Fiber1g | 3% |
| Total Sugars19g | |
| Protein3g | |
| Vitamin C2mg | 9% |
| Calcium16mg | 1% |
| Iron1mg | 6% |
| Potassium79mg | 2% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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ok, so I found this place that has huge and cheap zucchini’s and I decided to make a few different bread recipes. Delicious, especially with the dates…I am all about dates! The only thing I did different was to up the cinnamon and nutmeg…other than that, this is a gem 🙂
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Didn’t add dates and such, just a basic zucchini bread and it turned out great, I make it weekly using our garden’s bounty. Tried another recipe on food network didn’t come out nearly as good as this. I occasionally 1 cup of chocolate chips or butterscotch chips for a sweeter treat. Great recipe
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I added dried cranberries instead of dates, brown sugar instead of white, and 1/2 cup melted butter and 1/2 cup apple sauce instead of the oil, and whole wheat flour. Turned out fantastic and a healthy version of Grandma’s! Loved the pepper!!
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I was given a recipe by one of my co-workers who makes lovely zucchini bread. I took the recipe with me to the farmers market to get all of the ingredients and I lost the recipe in the store. I came on here to find a recipe that was similar to the one she gave me and this one most resembled the one I lost. This recipe was excellent. I added some coconut flakes and used real ginger because I had no ground ginger and it was great. This is a great recipe it wont let you down. P.S. If you have zucchini that has a lot of water be sure to squeeze the water out of it before adding it.
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Robert likes this. I like it either warm, fresh from the oven or cold from the fridge with margerine on it. I have made several versions of this eg plain substituted sugared cherries chopped and walnuts I also added the dates to one and ground up flax seed in the coffee grinder and added about 1/3 cup. nice flavor
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This is an acceptable, not remarkable, zucchini bread. It is not moist enough, and a little more spice wouldn?t hurt either, although I did like the addition of the dates. Most important, I?m disappointed with the loaf itself. While I should have known better than to continue on when the batter filled only about one-third of the pan, I should also have been able to rely on the pan size called for in the recipe. I want a loaf, not thick bars baked in a loaf pan. This was barely two inches tall! A word to the wise ? either make a full recipe and make one, 9×5? loaf, or use smaller pans. Or make muffins. Or, since this bread was rather non-descript, choose one of the many, better zucchini bread recipes on this site. (And don?t make the same mistake I did ? whatever size pan you choose to use, the pan should be 2/3 full with batter!) Note: If you still decide to try this recipe, add a teaspoon of salt.
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Dry but tasty-could have benefited from some applesauce or something to moisten it up.
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This was really good and not too dry as other reviewers have suggested. I did not, however, drain my zucchini as others may have. I figured all that juicy goodness was just going to make the bread all that much better. The addition of the dates also adds moistness (and body) to the bread. The black pepper is BRILLIANT! Can’t really tell it is there but there is a “little something” that makes it different. I made a second batch and used freshly grated ginger (quite a lot actually) and that really pushed the flavors over the edge. You can make this batter into large loafs, mini loafs or muffins. You could probably even do it as a cake (ala Carrot Cake) just fill whatever pans you are using 2/3 full and adjust the baking time accordingly. A keeper recipe for sure.
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I added ground Cloves 1 extra Cinnamon Raisens & Dates
this is one of my favorites Breads
I like full of life in the bread held the pepper.
Baked until golden Brown. -
This is my go-to zucchini bread recipe, always gets rave reviews from those who snag a slice. Recently I started cutting the oil in half with apple sauce and I can’t taste a difference. Much less fat with all the taste? That’s a win-win!
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I made this without eggs ( an accident ). It still turned out great! I just keep making it without eggs and use cranberries instead of dates. Thanks for posting this delicious recipe 🙂
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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!
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Great ! Added walnuts. Delicious
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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.
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Added mini chocolate chip and peeled the zucchini. Very nice bread for coffee dipping
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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!!!!!
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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.
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I omitted the dates, and
also used a pinch of cloves and nutmeg. -
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!!
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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 .
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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.
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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.
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I used brown sugar instead of white. Turned out very moist and yummy!
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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.
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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!
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It was very moist. I added cinnamon chips and my husband loved it.
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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.
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I added choc chips! To die for!
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It?s in the oven but looks good. I used cinnamon chips and one loaf with pecans and one with out.
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Great recipe. I enjoyed it, being my first time making zucchini bread.
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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.
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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.
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