Zucchini Orange Date Nut Bread - Dee Dee's

Recipe Rating:
 3 Ratings
Prep Time:
Cook Time:
Cooking Method: Bake


3 large eggs
1 c cooking oil (or 3/4 cup) (i used 3/4 cup coconut oil)
1 1/2 c sugar (or 1 cup honey) (i used 1 cup honey)
1 3/4 c zucchini, unpeeled and grated
2 Tbsp orange peel (zest)
1/4 c orange juice, fresh
1 c dates, chopped
1 c nuts, chopped (i used walnuts)
1 tsp vanilla
3 c all purpose flour
1/2 tsp salt
2 tsp baking powder
1 tsp baking soda

The Cook

Diane Hopson Smith Recipe
Well Seasoned
Pine Mountain, GA (pop. 1,304)
Member Since Aug 2011
Diane Hopson's notes for this recipe:
If you don't care for Zucchini, this moist and delicious bread may just change your mind! It did mine!

When I was still working, an elderly customer that I was very fond of would come in the bank and share gardening tips and recipes with me. This is a recipe that she shared with me and boy am I glad she did!

Use coconut oil and honey for a heathier treat.

Hope you enjoy this as much I do!
Make it Your Way...

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Preheat oven to 350 degrees.
In a mixing bowl, beat eggs, cooking oil and sugar together until creamy and well blended; add zucchini, orange peel, orange juice, dates, nuts and vanilla; mix well. Set aside.
Stir the flour mixture into the creamy ingredients. Stir until well blended
Grease and flour a 9 x 5-inch loaf pan; pour in the batter and bake for about 45 minutes or until well done. IT TOOK ABOUT 1 1/2 HOURS IN MY OVEN! My oven is new. So, just make sure it’s done before removing from oven. I used a cake tester to test, tested until it came out clean. You can use a toothpick for same results.
NOTE: When I poured the ingredients in the pan, I was certain this batter would rise and run over in to the oven so I placed a piece of aluminum foil under the pan in case it did. It did rise about 1-inch over the top of pan, but it didn’t run over. Perhaps this could be put into 2 loaf pans and baked for 45 minutes.
Serving suggestions: Spread with cream cheese to serve.

About this Recipe


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user Leila Rockwell leilaroc - Oct 28, 2011
This really sounds great. I make several loaves of zuchinni bread every year and freeze them. They always taste so good in the winter. Saved!!!!!
user Diane Hopson Smith DeeDee2011 - Oct 28, 2011
This one is so delish! I did have a problem with the baking time and not sure if it was my new oven or if the time I was given was incorrect. Anyway, I did watch and test for doneness and it turned out wonderful! I will make it again and again. And, I like your idea about freezing it!!
user Leila Rockwell leilaroc - Oct 28, 2011
I also freeze packages of shredded zuchinni, 4 cups for 2 loaves of bread and 2 cups for zuchinni choc chip cake or just enough for a casserole. I need to have a larger freezer as this one is always full to the top. I some times wrap the breads and freeze them and then vacuum pack them so they will last a whole year.
user Diane Hopson Smith DeeDee2011 - Oct 28, 2011
Leila, thank you for these GREAT tips!!!! I never thought about freezing zuchinni like that. I was never real fond of zuchinni until I made this bread. Freeze the bread then vacuum pack, now that's a great idea for lots of things!

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