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
- all-purpose flour: 3 cups
- baking powder: 0.5 tsp
- baking soda: 1 tsp
- ground cinnamon: 1 tsp
- pinch ground nutmeg: 1 piece
- pinch ground ginger: 1 piece
- pinch ground black pepper: 1 piece
- white sugar: 2 cups
- vegetable oil: 1 cup
- eggs: 3 piece (beaten)
- vanilla extract: 2 tsp
- zucchini: 2 cups (shredded)
- dates, pitted and: 0.5 cup (chopped)
Metric Conversion
Stages of cooking
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Preheat the oven to 300 degrees F (150 degrees C). Grease and flour two 9x5-inch loaf pans.
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Whisk flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and pepper together in a bowl until evenly combined; set aside.
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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.
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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.
