Date Nut Zucchini Spice Bread
Delight in the cozy flavors of fall with this Date Nut Zucchini Spice Bread, a moist and flavorful loaf blending the wholesome goodness of grated zucchini with the natural sweetness of dates and the crunch of chopped nuts. This easy-to-make recipe comes together in just 20 minutes of prep time, featuring warm spices like cinnamon and nutmeg that will fill your kitchen with an irresistible aroma. Packed with nutrient-rich ingredients and a perfect balance of texture and taste, this quick bread is ideal for breakfast, a snack, or dessert. Enjoy it fresh out of the oven or store it for later—it stays wonderfully moist and delicious for days. Whether you're a fan of baking with fresh produce or simply seeking a unique twist on classic zucchini bread, this recipe is sure to impress! Keywords: date nut zucchini spice bread, zucchini bread with dates, spiced quick bread, healthy fall baking recipe.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 1.5 teaspoons Ground cinnamon
- 0.5 teaspoons Ground nutmeg
- 2 large Eggs
- 0.75 cups Granulated sugar
- 0.5 cups Brown sugar, packed
- 0.5 cups Vegetable oil
- 2 teaspoons Vanilla extract
- 1.5 cups Zucchini, grated
- 1 cup Pitted dates, chopped
- 0.75 cups Chopped walnuts or pecans
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan or line it with parchment paper for easy removal.
In a medium mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg. Set aside.
In a large mixing bowl, whisk together the eggs, granulated sugar, and brown sugar until well combined. Add the vegetable oil and vanilla extract, mixing until smooth.
Fold in the grated zucchini until evenly distributed.
Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated. Do not overmix.
Gently fold in the chopped dates and chopped nuts until evenly dispersed throughout the batter.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Serve and enjoy! Store any leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Nutrition Facts
Calories |
4024 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 178.7 g | 229% | |
| Saturated Fat | 24.9 g | 124% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 2473 mg | 108% | |
| Total Carbohydrate | 582.6 g | 212% | |
| Dietary Fiber | 31.3 g | 112% | |
| Total Sugars | 361.0 g | ||
| Protein | 61.2 g | 122% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 399 mg | 31% | |
| Iron | 19.8 mg | 110% | |
| Potassium | 2966 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
