Grandma's Best Zucchini Bread

This turned out well. It has a nice flavor and texture. I was surprised my daughter liked the dates in it. I don't think the black pepper added anything, and I added 1 tsp of salt. I baked it at 325 for 55 minutes.

I cut the oil in half, used 1/2 cup applesauce and added a few walnuts. The 12 cupcake pans were almost full snd got nice and rounded. The other half is in a loaf pan without walnuts. I didn’t do anything to the zucchini to remove moisture. I think they’re good. I’m sure they would be even better with all the oil but I wanted to cut the calories.

I added choc chips! To die for!

This was very easy to make. I didn’t have cinnamon on hand so I increased the ginger and added some ground cloves. I used 1 cup whole wheat flour, 2 cups all purpose flour and brown sugar instead of white. I also used a medium mashed banana instead of oil. It is delicious - very flavourful. I didn’t have 2 loaf pans so I made it in a square cake pan. Left it a little too long in the oven - it didn’t need 55 minutes. Will definitely make again.

Great ! Added walnuts. Delicious

This was really good and not too dry as other reviewers have suggested. I did not, however, drain my zucchini as others may have. I figured all that juicy goodness was just going to make the bread all that much better. The addition of the dates also adds moistness (and body) to the bread. The black pepper is BRILLIANT! Can't really tell it is there but there is a "little something" that makes it different. I made a second batch and used freshly grated ginger (quite a lot actually) and that really pushed the flavors over the edge. You can make this batter into large loafs, mini loafs or muffins. You could probably even do it as a cake (ala Carrot Cake) just fill whatever pans you are using 2/3 full and adjust the baking time accordingly. A keeper recipe for sure.