Grandma’s Best Zucchini Bread

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.

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

Directions

1. Preheat the oven to 300 degrees F (150 degrees C). Grease and flour two 9×5-inch loaf pans.
2. Whisk flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and pepper together in a bowl until evenly combined; set aside.
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.
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.

Nutrition Facts (per serving)