Enjoy a slice of this super moist and flavorful zucchini date-nut bread! Packed with warm spices, crunchy nuts, and naturally sweet dates, this easy zucchini bread makes a cozy breakfast or a perfect treat anytime you crave something comforting and delicious.
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Zucchini Nut Bread
This bread is moist, dairy free and full of healthy ingredients.
Have leftover zucchini? Make these zucchini recipes next: breaded zucchini chips, chocolate zucchini oatmeal muffins, and tender zucchini fritters.
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Ingredients
- Zucchini - Grated zucchini gives the bread moisture and a little sweetness. Don't squeeze out the liquid; it keeps the bread soft and moist.
- Sugars - Brown and white sugars sweeten the bread and help it brown perfectly.
- Oil - Use olive, sunflower, avocado, or canola oil for a tender, moist texture.
- Flour - You can use all-purpose flour or a mix with whole wheat flour. Oat flour is added for extra texture and nutrition.
- Baking Powder and Baking Soda - These help the bread rise. Double-check they're fresh so your bread rises well.
- Vanilla Extract - Use pure vanilla for the best flavor; artificial vanilla tastes different.
- Dates + Nuts - Both are optional. Dates add sweetness, and nuts add crunch and nutrition. You can swap them for chocolate chips if you like.
- Cinnamon + Nutmeg - Adds a cozy aroma and warm flavor!
📋 You can find the full ingredient list in the Recipe Card below the article.
How To Make This Zucchini Bread
- Preheat your oven to 350°F (180°C). Put the oven rack in the middle position.
- Line a 9x5-inch or 10x4-inch loaf pan with parchment paper, leaving extra hanging over the edges to help lift out the bread. Grease any exposed sides with butter.
- In a mixing bowl, combine the flours, baking soda, baking powder, and salt. Add the grated zucchini, cinnamon, nutmeg, stirring to mix.
- In a separate bowl, whisk the sugars, oil, vanilla, and eggs until smooth.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Try not to overmix.
- Add nuts and dates.
- Pour the batter into the prepared pan. Bake for 60-70 minutes or until a toothpick inserted in the center comes out clean.
- Let the bread cool in the pan, then transfer it to a wire rack to cool completely. Enjoy!
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- Quick Grating - For faster grating, place the zucchini in a food processor.
- Baking with Zucchini - To bake zucchini bread evenly, check that your oven temperature is accurate. If the center is still gooey, bake a bit longer, covering it with foil to keep the top from over-browning. Measure ingredients carefully, using the spoon-and-level method for flour and the correct tools for other ingredients. These steps help make perfect zucchini bread every time.
- Mixing Tip - Don't over-mix the batter; over-mixing can make the bread dense and tough by creating too much gluten.
- Baking Tips - Check the bread after 50 minutes. If needed, cover it with foil to prevent over-browning. Bake on the middle rack for even cooking.
- Flour Measurement - For accurate flour measuring, spoon it into your cup, then level it with a knife.
Zucchini Muffins
To make zucchini muffins, divide the batter evenly into 16 muffin cups lined with paper or silicone liners.
Bake for about 25 minutes or until a toothpick inserted in the center comes out clean.
Why does my zucchini bread taste bitter? Zucchini can sometimes taste bitter if it's overripe. Choose fresh, small to medium-sized zucchini for the best flavor.
Freezing And Storing Instructions
- To Store. Enjoy within 2 days for the best texture and flavor, or refrigerate to keep it fresh longer.
- To Freeze. Freeze slices for 2-3 months. Slice the bread and wrap each piece individually to make thawing easier. Let the slices come to room temperature to enjoy, or use a toaster or microwave to reheat quickly.
- To Make Ahead. Grate the zucchini 1-2 days ahead. Store the grated zucchini in the fridge for up to 3-5 days, bringing it to room temperature before baking.
More Quick Bread and Muffin Recipes
- Hawaiian Banana Pineapple Bread
- Jalapeno Cornbread Muffins
- Chocolate Pumpkin Bread
- Chocolate Chip Banana Bread
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Recipe Card
Zucchini Nut Bread
Ingredients
Equipment
Method
- Preheat your oven to 350°F (180°C). Put the oven rack in the middle position.
- Line a 9x5-inch or 10x4-inch loaf pan with parchment paper, leaving extra hanging over the edges to help lift out the bread. Grease any exposed sides with butter.butter for greasing the pan
- In a mixing bowl, combine 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 a separate bowl, whisk the sugars, oil, vanilla, and eggs until smooth. Add the grated zucchini, cinnamon, nutmeg, stirring to mix.2 cups zucchini, 2 eggs, ½ cup brown sugar, ½ cup white granulated sugar, ½ cup olive oil, 1 teaspoon pure vanilla extract, ½ teaspoon ground cinnamon, ¼ teaspoon ground nutmeg
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Try not to overmix.
- Add dates and nuts.1 cup dates, ½ cup roasted walnuts or pecans
- Pour the batter into the prepared pan. Bake for 60-70 minutes or until a toothpick inserted in the center comes out clean.
- Let the bread cool in the pan, then transfer it to a wire rack to cool completely. Enjoy!
Nutrition
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Tried this recipe?
Let us know how it was!Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
Zucchini Nut Bread: FAQs
Nope! The zucchini skin is soft and adds color and extra nutrients to your bread, so no need to peel.
Why is my zucchini bread dry?
If there is not enough moisture, your bread may be dry. Measure ingredients carefully, avoid overmixing, and don't squeeze out the zucchini.
If your zucchini seems very watery, lightly pat it with a paper towel, but don't squeeze it completely dry. Moisture is key to soft bread.
Use a box grater or a food processor to grate the zucchini into small quickly, even shreds.
Joan
What a delicious bread! We made it for the second time today with my son and freezed leftovers for school snack.