Home: Zucchini Date Bread

Zucchini Date Bread

"There are many zucchini bread recipes to choose from but I love
this one because it makes my home smell heavenly! You are right about serving it with honey butter. Everybody loved it."

Wet Ingredients

6 eggs
4 cups sugar
2-1/2 cups oil (I use Canola)
4 teaspoons vanilla
4 cups grated zucchini (loosely packed)

Dry Ingredients

6 cups flour
2 teaspoons ground cinnamon
2 teaspoons ground nutmeg
2 teaspoons ground cloves
2 teaspoons baking soda
1 teaspoon baking powder
2 teaspoons salt

Mix Ins

1 cup (or to taste) chopped dates, chocolate chips or nuts

Preheat oven to 350 degrees. Grease two loaf pans.

Mix eggs until frothy. Gradually add sugar, oil, vanilla. Beat until thick and lemon colored. Stir in zucchini.

In a medium bowl, whisk together flour, cinnamon, nutmeg, cloves, baking soda, baking powder and salt. Reserve 2 tablespoons of the flour mixture. Stir remaining dry mixture into wet mixture.

To keep the mix ins from sinking to the bottom of the loaves when baking, toss them in the reserved flour mixture before gently stirring into the batter.

Pour batter into pans and bake for 60-70 minutes or until tops spring back. Cool on wire rack and then remove from pans.

Try serving this bread with honey butter. To make it, take 1/2 stick of softened butter and about 2 tablespoons of honey and blend together.

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