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!
Original recipe makes 2 – 9×5 inch loaf pans
Ingredients
3 cups all-purpose flour
1/2 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 pinch ground nutmeg
1 pinch ground ginger
1 pinch ground black pepper
3 eggs, beaten
2 teaspoons vanilla extract
2 cups white sugar
1 cup vegetable oil
1/2 cup dates, pitted and chopped
2 cups shredded zucchini
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PREP
20 mins
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COOK
1 hr 10 mins
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READY IN
3 hrs 30 mins
Directions
- Preheat oven to 300 degrees F (150 degrees C). Grease and flour two 9×5 inch loaf pans. Whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and pepper in a bowl until evenly combined; set aside.
- 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.
- 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.
Nutrition
Calories: 225 kcal
Carbohydrates: 32 g
Cholesterol: 26 mg
Fat: 9.9 g
Fiber: 0.9 g
Protein: 2.6 g
Sodium: 73 mg
