Grandma's Best Zucchini Bread

Grandma's Best Zucchini Bread

13 Reviews 2 Pics
  • Prep

    20 m
  • Cook

    1 h 10 m
  • Ready In

    3 h 30 m
Recipe by  Korrine

“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!”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 2 - 9x5 inch loaf pans



  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.

Share It

Reviews (13)

Rate This Recipe
The Messy Cook

The Messy Cook

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 :)



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 healthy version of Grandma's! Loved the pepper!!

Organic Nut

Organic Nut

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.

More Reviews

Similar Recipes

Kingman's Vegan Zucchini Bread

Kingman's Vegan Zucchini Bread

Zucchini Bread with Cinnamon Sugar Topping

Zucchini Bread with Cinnamon Sugar Topping

Caley's Classic Zucchini Bread

Caley's Classic Zucchini Bread

Ellen's Lemon Zucchini Bread

Ellen's Lemon Zucchini Bread

Zucchini Bread with Dried Cranberries

Zucchini Bread with Dried Cranberries

Zucchini Bread, Pumpkin Style

Zucchini Bread, Pumpkin Style


Amount Per Serving (24 total)

  • Calories
  • 225 cal
  • 11%
  • Fat
  • 9.9 g
  • 15%
  • Carbs
  • 32 g
  • 10%
  • Protein
  • 2.6 g
  • 5%
  • Cholesterol
  • 26 mg
  • 9%
  • Sodium
  • 73 mg
  • 3%

Based on a 2,000 calorie diet



previous recipe:

Kingman's Vegan Zucchini Bread


next recipe:

Zucchini Bread with Dried Cranberries