This has always been a favorite at our house. Even the children like it! I buy zucchini when it is on sale, shred it, and freeze it in 2-cup plastic bags.

Joan

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Recipe Summary

Servings:
24
Yield:
2 - 9x5 inch loaf pans
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9x5 inch loaf pans.

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  • Mix together flour, baking soda, cinnamon, salt, nutmeg, and baking powder. Set aside.

  • Beat eggs, oil, sugar, and vanilla until thick. Stir in shredded zucchini. Stir in drained pineapple. Mix well.

  • Add flour mixture and beat until smooth. Add dates and nuts. Mix well.

  • Divide batter evenly into two 9x5 inch loaf pans. Bake at 350 degrees F (175 degrees C) for 1 hour and 15 minutes or until wooden toothpick inserted in center comes out clean.

Nutrition Facts

270 calories; protein 3.5g 7% DV; carbohydrates 35.9g 12% DV; fat 13.2g 20% DV; cholesterol 23.3mg 8% DV; sodium 217.3mg 9% DV. Full Nutrition

Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 4 stars
08/31/2004
This recipe is great. My family and friends are all hounding me for the recipe. This is one to add to MY cookbook. Read More
(20)
8 Ratings
  • 5 star values: 5
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
08/30/2004
This recipe is great. My family and friends are all hounding me for the recipe. This is one to add to MY cookbook. Read More
(20)
Rating: 5 stars
03/29/2012
This is the best Zucchini bread.. I make it just as the recipes indicates and put it into 2 loaf pans.. It turns out everytime great.. The pineapple is a great addition. I have made this numerous times. A sure keeper..:) Read More
(4)
Rating: 5 stars
06/27/2011
Soooo good. Made it for a family dinner dessert didn't make frosting but had whipped cream. So many people that had said they couldn't stand zucchini asked for the recipe.. Have made his recipe with carrot and is just as good. Read More
(4)
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Rating: 5 stars
09/02/2019
This recipe put my neighbor in an awkward situation—he thinks it’s better than his mom’s. Everyone loved it, which hardly ever happens. I didn’t have all the ingredients, but the basic recipe allows for some changes. I used raisins, dates and slivered almonds, but omitted the pineapple. Read More
Rating: 5 stars
07/30/2020
This turned out great--tasty and nice texture. My oven only took 50 minutes, so check it before baking for the time called for. I used plain Greek whole milk yogurt for half the oil, and that worked great. The dates were a nice addition, and I left out the walnuts. I will make this one again. Read More
Rating: 5 stars
07/24/2020
I have tried countless zucchini bread recipes and found this to be one of the best. Because it was a very hot day and I wanted to limit the heat from the oven, I made it in four small loaves and a few muffins. This cut back the baking time by about 15 minutes. The texture of the bread is wonderful and the addition of dates adds a nice sweetness to the bread. This is a great use of the zucchini from your garden. I highly recommend this recipe. Read More
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