This is my mom’s recipe and it is timeless.
Four piping hot zucchini breads (I doubled recipe to get 4 loaves). We love this with a big glass of cold goat’s milk.
2 cups uncooked grated zucchini skin and all (I’ve used 3 cups for super moist bread)
2 cups sugar (I use 1 1/2 cups)
1 tsp baking powder
3 cups flour
1 tsp salt
1 tsp baking soda
3 tsp cinnamon
1 cup oil (I use a combination of olive and peanut oils)
3 tsp vanilla
1 cup chopped dates (can substitute with raisins or use both)
1 cup chopped walnuts or black walnuts
Butter and flour loaf pans (2). Mix dry ingredients in a bowl and add chopped dates being sure to coat dates thoroughly with flour mixture. Beat eggs and add wet ingredients in a very large bowl. Add dry ingredients into wet ingredients and blend. Add nuts. Bake for 45-60 minutes at 350 degrees depending on size of pans and oven temperature range.
Note: Bread freezes very well for later use.