Grandma's Best Zucchini Bread Recipe

Ingredients

This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly.

• 3 cups all-purpose flour
• 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
• cup dates, pitted and chopped

Directions

1. Preheat the oven to 300F (150C). Grease and flour two 9x5-inch loaf pans.
2. In a bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and black pepper until evenly combined. Set aside.
3. In a large mixing bowl, beat together the sugar, vegetable oil, eggs, and vanilla extract until smooth and well combined.
4. Fold in the flour mixture, shredded zucchini, and chopped dates. Mix until there are no dry spots left in the batter.
5. Divide the batter evenly between the prepared loaf pans.
6. Bake in the preheated oven for about 70 minutes, or until a toothpick inserted into the center of the loaves comes out clean.
7. Let the loaves cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Cooks Note

I have used brown sugar with excellent results in this recipe. Additionally, substituting 1 cup of flax flour for one of the cups of all-purpose flour has produced fantastic results. Keep in mind that flax flour expands, so consider using extra loaf pans!

If desired, you can add nuts such as pecans, walnuts, or pistachios to the batter when folding in the zucchini and dates.

Nutrition Facts (per serving)

Nutrition Facts

Servings Per Recipe: 24

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.