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.
Powered by the ESHA Research Database ? 2018, ESHA Research, Inc. All Rights Reserved
source by allrecipe
-
- by: The Messy Cook
- 15 years ago
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 🙂
-
- by: Mommyto6babes
- 15 years ago
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
-
- by: Organic Nut
- 14 years ago
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.
-
- by: Micki Smart
- 14 years ago
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
-
- by: Cookdap Member
- 13 years ago
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.
-
- by: Cookin Up A Storm
- 12 years ago
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.
-
- by: Keller1969
- 4 years ago
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.
-
- by: Cathy Clontz
- 2 years ago
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.
Leave feedback about this