Grandma's Best Zucchini Bread

Grandma's Best Zucchini Bread

Korrine 0

"This top-secret family recipe for spicy, 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!"


3 h 30 m servings 225 cals
Serving size has been adjusted!

Original recipe yields 24 servings



  • Calories:
  • 225 kcal
  • 11%
  • Fat:
  • 9.9 g
  • 15%
  • Carbs:
  • 32g
  • 10%
  • Protein:
  • 2.6 g
  • 5%
  • Cholesterol:
  • 23 mg
  • 8%
  • Sodium:
  • 73 mg
  • 3%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 300 degrees F (150 degrees C). Grease and flour two 9x5 inch loaf pans. Whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and pepper in a bowl until evenly combined; set aside.
  2. Beat the eggs, vanilla, sugar, and vegetable oil in a mixing bowl until smooth. Fold in the flour, dates, and zucchini until no dry spots remain. Divide the batter between the two prepared loaf pans.
  3. 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.


  • Cook's Note
  • I've used brown sugar in this recipe with excellent results. I've also substituted 1 cup of flax flour for 1 of the cups of all-purpose flour with fantastic results. Remember that flax expands, so get out a couple extra loaf pans. Adding flax flour is a great way to increase your yield without increasing your time in the kitchen. You may also add nuts (pecans, walnuts, or pistachios) to the batter when you add the zucchini and dates, if desired.
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  1. 16 Ratings


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 di...

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 ...

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 ...

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 di...

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 a...

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 an...

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 b...

Dry but tasty-could have benefited from some applesauce or something to moisten it up.

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.