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Zucchini Bread

This is, as far as I am concerned, the original zucchini bread.  If I only could only have one zucchini bread for the rest of my life (shudder), this would be it by a landslide.  It is dense, sweet, finely crumbed and plain delicious.  Please, please don't skip the chopped dates.  Chopping by hand is a bit of a pain, but the food processor makes short work of it--just remember to buy pitted dates!

This can be baked in a bundt pan or two standard sized loaf pans.  

Ingredients

  • 3 cups flour, all purpose
  • 2 cups sugar
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 3 eggs
  • 1 cup vegetable or canola oil
  • 2-3 cups zucchini, grated
  • 1 cup dates, pitted and chopped
  • 2 teaspoons vanilla extract

Instructions

  1. Preheat oven to 325 degrees.  Prepare your pans, either 2 loaf pans, or a single bundt pan, with either butter and flour or nonstick baking spray.

  2. Mix the dry ingredients, flour, sugar, salt, baking powder, baking soda, cinnamon together until thoroughly mixed.

  3. Add eggs, oil, and vanilla to the dry ingredients and then mix together.  It will seem very thick and almost like it will not come together.  When it is almost all mixed, add in the grated zucchini.  As the zucchini starts to leach out some of its water, the batter will come together easier and you can add in the chopped dates.

  4. Pour the batter into the loaf pans or bundt cake pan.  Shake or tap the pans to make sure the batter is evenly distributed and put in the oven.  Bake for 55-65 minutes, depending on the pan size.  Bake until toothpick comes out clean.