Zucchini and Date Bread
Zucchini and Date Bread
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Zucchini and Date Bread

20 MIN
50 MIN
8 to 10 servings



  1. With the rack in the middle position, preheat the oven to 350°F (180°C). Line a 9 x 5-inch (23 x 13 cm) loaf pan with parchment paper, letting the paper hang over two sides. Butter the other two sides.
  2. In a bowl, combine the flour, baking soda, baking powder and salt.
  3. In another bowl, whisk the brown sugar with the oil and eggs until well combined. Stir in the zucchini and dry ingredients. Add the dates and nuts.
  4. Pour into the prepared pan. Bake for 50 minutes or until a toothpick inserted in the centre of the cake comes out clean. Let cool. Remove from the pan and cool on a wire rack.


To bake into muffins: Divide the batter into 16 muffin cups lined with paper or silicone liners. Bake for 25 minutes or until a toothpick inserted in the center of a muffin comes out clean.


  1. I would give it 10 stars if I could! The recipe is amazing! I am doing it my 22nd time now. Everybody loves it! It is very moist and fluffy. I cut down sugar by quater. Also I use an apple purée or pear purée instead of the dates purée as apples and pears were in abundance this year. I add chopped dates or chopped raisins. I also like using melted ghee or butter instead of the oil in this recipe.

  2. Loved this zucchini and date bread. Moist and flavourful. Made as written and loved every bite. Thank you.

  3. I would “star”. The combination woks well. I’m guessing the zucchini helps with the moist texture. I added some vanilla, cinnamon & nutmeg. I usually love these. I think next time I’ll bake w/o. My issue, cooking time! I read a review that cited it, too. I’ve had this happen with other recipes. I got an oven temp. I turned it up and baked almost 1 1/2 hrs. approximately! Even with the crust a bit darker, still moist. I could see splitting in 2 pans, or minis and it cooking for less time. Thank you.

  4. with the addition of cinnamon and a dash of vanilla this is an amazing recipe

  5. Amazing. I always add some vanilla and fresh lemon juice. My own little twist. Gone in one day!

  6. Big hit with everyone that had tried this. FYI, I added cinnamon and only used 1/2 cup of brown sugar and 1/2 cup of coconut sugar. It was delicious!

  7. Delicious, used spelt flour and a dash of cinnamon and vanilla and less sugar of course. Used ground flax and H2O as egg sub. Just sprayed glass loaf pan. Took about 50 mins with oven on and left in another 10 with oven off. Definite winner!

  8. Took much longer to cook properly

  9. This recipe was amazing. I also added cinnamon and some vanilla bean based on prior comments. The bread was very moist and the dates added a great flavour. This is my new go to recipe for zucchini bread.

  10. Excellent recipe; however, i cut back on the sugar with only 1 cup. Also, I added cinnamon and nutmeg in the second batch I made.

  11. Ate a piece while it was still very warm. Thought it could use a dash of cinnamon.

  12. Mind blowing. The zucchini is not detectable once the bread is cooked. Everything is subtle yet together the softness of it, more moist than a banana loaf, and the taste is just amazing. My friend told me about this recipe and, sceptic at first, I do not regret making this baby. I recommend it for everyone, especially the sceptics!

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Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.