Enjoy super moist and delicious easy zucchini date-nut bread. Enjoy a warm slice of this zucchini bread for breakfast or an indulgent sweet treat.
Have leftover zucchini? Make these zucchini recipes next: chocolate zucchini bread, zucchini patties and zucchini fries.
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🛒 Zucchini Nut Bread Ingredients
- Zucchini - grated zucchini adds moisture and a hint of sweetness to the bread. Don't squeeze out the liquid from zucchini to keep the bread nice and moist.
- Sugars - we need both sugars to sweeten the bread and help it brown nicely.
- Oil - use olive, sunflower, avocado or canola oil for a moist and tender texture.
- Flour - regular all purpose or a mix of regular and whole wheat flour can be used. We also need oat flour for the perfect texture and added nutrition.
- Baking powder and soda - makes the bread rise, and just remember to check the expiry date otherwise the bread may not rise well.
- Vanilla extract - use pure vanilla extract and not the artificial kind which will taste different.
- Dates + nuts - optional add ons, both add nutrition. Dates add sweetness and walnuts nice crunch. Both can be substituted with semi-sweet chocolate chips.
- Cinnamon + nutmeg - for a cozy aroma and taste!
👩🍳 You'll find the complete list of ingredients below the recipe card.
🥣 How To Make Easy Zucchini Bread
PREP: Preheat your oven to 350°F (180°C), position the oven rack in the middle.
Line a 9 x 5-inch or 10x4 inch loaf pan with parchment paper, leaving some overhang on two sides, and grease the remaining sides with butter.
STEP 1: In a mixing bowl, blend together the flour, baking soda, baking powder, and salt.
STEP 2: In another bowl, whisk the sugars, oil, vanilla, and eggs until well combined. Stir in the grated zucchini, cinnamon, nutmeg, dates, and nuts.
STEP 3: Gradually add the dry ingredients to the wet mixture, stirring until just combined; avoid excessive mixing.
STEP 4: Pour the batter into the prepared pan and bake for 60-70 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan before transferring it to a wire rack to cool completely.
Make zucchini muffins. Divide the batter evenly among 16 muffin cups lined with paper or silicone liners. Bake for approximately 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
📋 Tips
- For quicker grating, add zucchini to a food processor.
- Baking with zucchini. For evenly baked zucchini bread, verify your oven's temperature accuracy and adjust if needed. If the center remains gooey, bake it a bit longer, covering it with foil to prevent over-browning. Measure ingredients precisely using the spoon and level method for flour and proper measuring tools for others. These steps guarantee delicious zucchini bread every time.
- Be cautious not to over-mix the batter to prevent a dense and gummy texture in your bread. Overmixing triggers rapid gluten development, resulting in tough bread.
- Baking Tips. Check your bread after 50 minutes, and if needed, cover it with aluminum foil to prevent over-browning. Bake on the middle rack for even cooking.
- Flour Measurement. For precise flour measurement, spoon it into the measuring cup and level it with a knife.
Storage Instructions
- 🍱To Store. Enjoy within 2 days for best texture and flavor, or refrigerate for longer freshness.
- 🥶Freezing. You can freezethe slices for 2-3 months. I recommend slicing the bread and wrapping them individually for easier thawing. Allow to come to room temperature and enjoy. Or to quickly reheat the bread, you can use a toaster or microwave.
- Make Ahead. Grate and store zucchini ahead for 1-2 days. Keep grated zucchini separate in the fridge for 3-5 days. Bring to room temperature before baking.
Quick Breads and Muffins Recipes
📖Recipe
Date Nut Bread Recipe
Ingredients
- 2 cups zucchini, grated with liquid
- 1 ¼ cup unbleached all-purpose flour
- ½ cup oat flour
- 2 eggs
- ¼ teaspoon salt
- ½ cup brown sugar
- ½ cup white granulated sugar
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ cup olive oil
- 1 cup dates, pitted and diced
- ½ cup roasted walnuts or pecans, chopped
- 1 teaspoon pure vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- butter for greasing the pan
Instructions
- Preheat your oven to 350°F (180°C), ensuring the rack is positioned in the middle. Line a 9 x 5-inch or 10x4 inch loaf pan with parchment paper, leaving some overhang on two sides, and grease the remaining sides with butter.butter for greasing the pan
- In a mixing bowl, blend together the flours, baking soda, baking powder, and salt.1 ¼ cup unbleached all-purpose flour, ¼ teaspoon salt, ½ teaspoon baking powder, ½ teaspoon baking soda, ½ cup oat flour
- In another bowl, whisk the sugars, oil, vanilla, and eggs until well combined. Stir in the grated zucchini, cinnamon, nutmeg, dates, and nuts. Gradually add the dry ingredients to the wet mixture, stirring until just combined; avoid excessive mixing.2 cups zucchini, 2 eggs, ½ cup brown sugar, ½ cup white granulated sugar, ½ cup olive oil, 1 cup dates, ½ cup roasted walnuts or pecans, 1 teaspoon pure vanilla extract, ½ teaspoon ground cinnamon, ¼ teaspoon ground nutmeg
- Pour the batter into the prepared pan and bake for 60-70 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool in the pan before transferring it to a wire rack to cool completely.
Notes
- 🍱To Store. Enjoy within 2 days for best texture and flavor, or refrigerate for longer freshness.
- 🥶Freezing. You can freezethe slices for 2-3 months. I recommend slicing the bread and wrapping them individually for easier thawing. Allow to come to room temperature and enjoy. Or to quickly reheat the bread, you can use a toaster or microwave.
- Make Ahead. Grate and store zucchini ahead for 1-2 days. Keep grated zucchini separate in the fridge for 3-5 days. Bring to room temperature before baking.
Rita
enjoy a warm slice of this date-nut bread with zucchini for breakfast!