How to Make Grandma's Best Zucchini Bread - A Step-by-Step Guide

There's nothing quite like the warm, comforting aroma of freshly baked zucchini bread wafting through the house. It's a timeless classic that brings back memories of childhood and family gatherings. And when it comes to zucchini bread, Grandma always knew best. Her recipe for zucchini bread is a cherished family heirloom, passed down through generations and beloved by all who have had the pleasure of tasting it.

Grandma's Best Zucchini Bread is the epitome of homemade goodness. Made w...

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Ingredients

  • 3 cups all-purpose flour
  • ½ teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 pinch ground nutmeg
  • 1 pinch ground ginger
  • 1 pinch ground black pepper
  • 2 cups white sugar
  • 1 cup vegetable oil
  • 3 eggs, beaten
  • 2 teaspoons vanilla extract
  • 2 cups shredded zucchini
  • ½ cup dates, pitted and chopped

Information

  • Prep Time: 20 mins
  • Cook Time: 1 hr 10 mins
  • Additional Time: 2 hrs
  • Total Time: 3 hrs 30 mins
  • Servings: 24
  • Yield: 2 9x5-inch loaves

  • Preheat the oven to 300 degrees F (150 degrees C). Grease and flour two 9x5-inch loaf pans.
  • Whisk flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and pepper together in a bowl until evenly combined; set aside.
  • Beat sugar, oil, eggs and vanilla in a mixing bowl until smooth. Fold in flour mixture, zucchini, and dates until no dry spots remain. Divide the batter between the 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

    225 cal.

    • Total Fat: 10g
    • Saturated Fat: 2g
    • Cholesterol: 23mg
    • Sodium: 73mg
    • Total Carbohydrate: 32g
    • Dietary Fiber: 1g
    • Total Sugars: 19g
    • Protein: 3g
    • Vitamin C: 2mg
    • Calcium: 16mg
    • Iron: 1mg
    • Potassium: 79mg