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This cinnamon-scented zucchini and date bread makes two moist and delicious loaves. 

The bread freezes well, so you can enjoy one loaf now and freeze one for later.

See Also

Spiced Zucchini Bread Recipe

Zucchini Oatmeal Cake

Zucchini Muffins

Ingredients

• 3 eggs
• 1 cup vegetable oil
• 2 cups granulated sugar
• 2 cups grated zucchini
• 2 teaspoons vanilla
• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 tablespoon ground cinnamon
• 1 cup chopped walnuts
• cup chopped dates

• Prep Time: 0 minutes
• Cook Time: 60 minutes

• Total Time: 60 minutes

Preparation

Beat eggs until light and foamy; add vegetable oil, sugar, zucchini and vanilla. Mix lightly but blend thoroughly.
Mix together flour, salt, baking soda, baking powder, and cinnamon; mix lightly. Add dry ingredients to first mixture, stirring to blend. Stir in walnuts and raisins or dates, if using.
Pour batter into two loaf pans, 9x5x3-inches in size. Bake at 325° for 50 to 60 minutes, until a toothpick inserted near center of a loaf comes out clean.

Cool and slice or wrap tightly and freeze.

Zucchini Bread Recipes

Zucchini Bread
Easy Chocolate Zucchini Cake
Zucchini Nut Bread
Zucchini Snack Cake