FREE PRINTABLE RECIPE
Get the Printable Recipe PDF (Free)
Enter your email and we’ll send you the ingredients + step-by-step instructions as a clean PDF you can save to your phone.
- ✅ Printable PDF (ingredients + steps)
- ✅ Save it to your phone (no long scrolling)
- ✅ Includes cook time + servings
- ✅ Easy to follow
FAQ
Where’s the full recipe?
It’s delivered as a printable PDF so you can save it and cook without scrolling.
I didn’t get the email.
Check Spam/Promotions and search your inbox for your site name. Then click Confirm to receive the PDF.
zucchini bread recipe
- Total Time: 85 minutes
- Yield: 1 loaf (12 servings) 1x
- Diet: General
Description
A moist and comforting zucchini quick bread elevated with a rich, salty-sweet date caramel swirl that creates beautiful, dark streaks throughout the golden crumb.
Ingredients
- For the Zucchini Bread:
- 2 large (400g) zucchini, finely grated
- 2 cups (240g) all-purpose flour
- 1 cup (200g) granulated sugar
- 0.5 cup (100g) packed light brown sugar
- 1 teaspoon (5g) baking soda
- 0.5 teaspoon (2g) baking powder
- 1 teaspoon (3g) ground cinnamon
- 0.5 teaspoon (1g) ground nutmeg
- 0.5 teaspoon (3g) fine sea salt
- 0.5 cup (120ml) vegetable oil
- 2 large eggs, room temperature
- 1 teaspoon (5ml) vanilla extract
- For the Salted Date Caramel Swirl:
- 1 cup (180g) pitted Medjool dates
- 0.5 cup (120ml) hot water
- 0.25 cup (50g) light brown sugar
- 2 tablespoons (30ml) heavy cream
- 0.25 teaspoon (1g) fine sea salt
- For Garnish:
- 0.25 teaspoon (1g) flaky sea salt
Instructions
- Prepare Pan and Caramel: Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan, or line with parchment paper. Soak dates in hot water for 10 minutes; then blend with brown sugar, heavy cream, and fine sea salt until smooth. Simmer the mixture for 3-5 minutes until thickened; reserve 2 tablespoons for garnish.
- Combine Dry Ingredients: In a large bowl, whisk together flour, granulated sugar, light brown sugar, baking soda, baking powder, cinnamon, nutmeg, and fine sea salt until well combined.
- Combine Wet Ingredients and Zucchini: In a separate bowl, whisk together oil, eggs, and vanilla extract. Pour the wet mixture into the dry ingredients and mix lightly until just combined. Gently fold in the grated zucchini, taking care not to overmix.
- Layer and Swirl Batter: Pour half of the zucchini bread batter into the prepared loaf pan. Dollop half of the date caramel swirl over the batter, then gently swirl with a knife. Pour the remaining batter over the caramel layer.
- Bake and Cool: Dollop the remaining caramel over the top and gently swirl again. Bake for 50-60 minutes, or until a skewer inserted in the center comes out clean. If the top browns too quickly, tent loosely with aluminum foil. Cool the loaf in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing. Serve with reserved caramel and flaky sea salt.
Notes
To avoid a dense texture, do not overmix the batter. Ensure the bread cools completely before slicing to allow the caramel to set and prevent crumbling. If the top browns too quickly during baking, loosely tent with aluminum foil for the last 15-20 minutes.
- Prep Time: 25 minutes
- Cook Time: 60 minutes
- Category: Quick Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 330 calories
- Sugar: 39g
- Sodium: 150mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg