Zucchini bread with dates is a moist, flavorful quick bread that transforms humble summer squash and sweet, chewy dates into a delectable treat. The natural sweetness from the dates reduces the need for added sugar, while the shredded zucchini keeps the loaf tender and moist. This easy recipe is perfect for using up extra zucchini and makes a delicious breakfast, snack, or dessert.
Ingredients
- 2 cups (250g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 large eggs, at room temperature
- 1/2 cup (120ml) neutral oil (such as canola or vegetable)
- 1/3 cup (70g) packed light brown sugar
- 1/4 cup (50g) granulated sugar
- 1 teaspoon pure vanilla extract
- 2 cups (about 250g) grated zucchini (about 2 small zucchini), excess moisture squeezed out
- 1 cup (150g) chopped pitted dates (Medjool or Deglet Noor)
- 1/2 cup (60g) chopped walnuts or pecans (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch (23x13cm) loaf pan and line with parchment paper, leaving overhang for easy removal.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg until well combined.
- In a large bowl, beat the eggs with the brown sugar and granulated sugar until smooth and slightly thickened, about 1 minute. Add the oil and vanilla, and whisk until fully incorporated.
- Add the grated zucchini to the wet mixture. Stir gently to combine. (If your zucchini is very watery, wrap it in a clean kitchen towel and squeeze out as much moisture as possible first.)
- Stir the dry ingredients into the wet mixture in two additions, mixing gently with a spatula until just combined. Do not overmix; a few streaks of flour are okay.
- Fold in the chopped dates and nuts (if using) until evenly distributed.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs (but no wet batter). If the top browns too quickly, tent loosely with foil after 40 minutes.
- Cool in the pan for 10–15 minutes, then lift the bread out using the parchment overhang and transfer to a wire rack to cool completely before slicing.
Tips
- Substitutions: You can use whole wheat flour for up to half of the all-purpose flour for a heartier loaf. Swap coconut oil or olive oil for the neutral oil for a subtle flavor twist.
- Dates: Medjool dates are softer and sweeter, but any pitted date will work. If your dates are dry, soak them in hot water for 5–10 minutes, then drain well and chop.
- Don’t skip squeezing the zucchini: Excess water can make the bread dense or gummy. After grating, squeeze the zucchini well to remove moisture.
- Mix-ins: Add chocolate chips, shredded coconut, or swap nuts for sunflower or pumpkin seeds for allergy-friendly options.
Serving Suggestions
- Enjoy a thick slice warm with a pat of butter or cream cheese for breakfast.
- Serve toasted with a drizzle of honey or maple syrup for an afternoon snack.
- Pair with Greek yogurt and fresh berries for a protein-packed start to your day.
- For dessert, serve with a scoop of vanilla ice cream or a dollop of whipped cream.
Variations
- Gluten-Free: Substitute a 1:1 gluten-free all-purpose flour blend. Check that your baking powder is gluten-free.
- Vegan: Replace eggs with two flax eggs (2 tablespoons ground flaxseed mixed with 5 tablespoons water, let sit 5 minutes). Use coconut or vegetable oil.
- Lower Sugar: Reduce the granulated sugar to 2 tablespoons or omit it entirely for a less sweet loaf, relying on the natural sweetness of dates and zucchini.
- Spiced: Boost spices by adding 1/2 teaspoon ground ginger or cardamom for a more aromatic bread.
Storage and Reheating
Once completely cooled, wrap the zucchini bread tightly in plastic wrap or store in an airtight container. It will keep at room temperature for up to 2 days, or in the refrigerator for up to 1 week. For longer storage, freeze whole or sliced, tightly wrapped, for up to 3 months. To thaw, leave at room temperature for several hours or overnight in the fridge. Reheat slices in a toaster or microwave (10–20 seconds) until just warm.
Frequently Asked Questions
- Can I use pre-shredded zucchini?
- It’s best to grate zucchini fresh for this recipe, as pre-shredded zucchini is often too dry and doesn’t blend as well into the batter. If using pre-shredded, check for dryness and add a tablespoon or two of milk or water if needed.
- Do I need to peel the zucchini?
- No, you do not need to peel zucchini. The skin is thin and tender, and adds color and nutrients to the bread. Simply wash and trim the ends before grating.
- Why did my zucchini bread sink in the middle?
- Bread can sink if the batter is overmixed, if there’s too much moisture in the zucchini, or if it’s underbaked. Make sure to squeeze out excess zucchini water, mix just until combined, and bake until a toothpick comes out clean from the center.
- Can I make this recipe into muffins?
- Yes! Divide the batter evenly into a lined 12-cup muffin tin and bake at 350°F (175°C) for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
- Is this zucchini bread recipe suitable for kids?
- Absolutely. The bread is soft, sweetened mostly with dates, and contains hidden veggies, making it a kid-friendly snack or lunchbox treat. You can omit nuts for younger children to avoid choking hazards.
- Can I use other dried fruits instead of dates?
- Yes, chopped dried apricots, figs, or raisins all work well. Each will give a slightly different flavor and texture, but all will add natural sweetness and chewiness.
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