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Brunch-Time Zucchini-Date Bread

Brunch-Time Zucchini-Date Bread

Brunch-Time Zucchini-Date Bread

Combine zucchini and dates to make a delicious quick bread that's served with a spicy cream cheese spread–a great make-ahead addition to any brunch.


Makes 16 servings


1 cup chopped pitted dates
1 cup water
1 cup whole wheat flour
1 cup all-purpose flour
2 tablespoons granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
2 eggs
1 cup shredded zucchini, pressed dry with paper towels
1 package (8 ounces) fat-free cream cheese
1/4 cup powdered sugar
1 tablespoon vanilla
1/8 teaspoon ground cinnamon
Dash ground cloves


  1. Preheat oven to 350°F. Spray 8X4-inch loaf pan with nonstick cooking spray; set aside.
  2. For bread, combine dates and water in small saucepan. Bring to a boil over medium-high heat. Remove from heat; let stand 15 minutes.
  3. Combine flours, granulated sugar, baking powder, baking soda, salt, 1/2 teaspoon cinnamon and 1/4 teaspoon cloves in large bowl. Beat eggs in medium bowl; stir in date mixture and zucchini. Stir egg mixture into flour mixture just until dry ingredients are moistened. Pour batter evenly into prepared pan.
  4. Bake 30 to 35 minutes or until toothpick inserted into center comes out clean. Cool 5 minutes. Remove from pan to wire rack. Cool completely.
  5. Meanwhile, prepare cream cheese spread. Combine cream cheese, powdered sugar, vanilla, 1/8 teaspoon cinnamon and dash cloves in small bowl. Beat until smooth. Cover and refrigerate until ready to use.
  6. Cut bread into 16 slices. Serve with cream cheese spread.

Nutritional Information

Serving Size: 1 slice (1/16 of loaf) with about 1 tablespoon spread
Sodium 260 mg
Protein 5 g
Fiber 2 g
Carbohydrate 24 g
Cholesterol 27 mg
Saturated Fat <1 g
Total Fat 1 g
Calories from Fat 7 %
Calories 124

Dietary Exchange

Starch 1-1/2

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