Discover Your Creative Kitchen AI Companion
Let our assistant inspire your next meal!
Simply provide a recipe idea or the ingredients you have, and ScrummyChef will instantly come up with a new recipe just for you.

Grandma's Spiced Zucchini Bread

4.7
Save
Rate
Tap to rate
PREP TIME
20 min
COOKING TIME
70 min
TOTAL TIME
210 min
SERVINGS
24 servings
Breakfast
Grandma's Spiced Zucchini Bread
Ingredients
  • 3 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 pinch ground nutmeg
  • 1 pinch ground ginger
  • 1 pinch ground black pepper
  • 2 cups white sugar
  • 1 cup vegetable oil
  • 3 eggs, beaten
  • 2 teaspoons vanilla extract
  • 2 cups shredded zucchini
  • 1/2 cup dates, pitted and chopped
Instructions
1
Preheat the oven to its optimal temperature, 300 degrees F (or 150 degrees C for those using metric measurements).
2
Next, prepare the loaf pans by lightly coating them with a non-stick substance and then dusting them evenly with flour to prevent sticking during baking.
3
In a separate bowl, combine the dry ingredients - including flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and pepper - and whisk them together until they are thoroughly incorporated. Set the mixture aside for later use.
4
In a large mixing bowl, cream together sugar and oil until they reach a smooth consistency. Then, add eggs one at a time, followed by vanilla extract, and mix until well combined.
5
Now, fold the dry ingredients mixture into the sugar-oil-egg-vanilla mixture until it is fully incorporated and there are no dry spots remaining. Next, add the grated zucchini and chopped dates to the mixture and fold until they are evenly distributed.
6
Divide the batter evenly between the prepared loaf pans, making sure to fill them about 2/3 full.
7
Bake the loaves in the preheated oven for approximately 70 minutes, or until a toothpick inserted into the center of each loaf comes out clean.
8
Once the loaves are done baking, remove them from the oven and let them cool for 10 minutes in their pans before transferring them to a wire rack to cool completely.