Zucchini Bread with Date Syrup Recipe - Plus Chocolate Chips

Zucchini bread has never been better. This is seriously the best zucchini bread I’ve ever baked.

I’ll tell you the next-level secret ingredients that make it gourmet: date syrup and cardamom.

There’s not so much that they take center stage, but just enough that there is a sweet caramel spice flavor to the bread that is simply amazing!

I’m hooked on date syrup, it’s so good! It’s the most nutrition-packed natural sweetener.

It’s got an incredible flavor that is less overpowering than molasses, richer than maple syrup, but not as high in glucose as honey. It’s delicious on hot oatmeal, in coffee drinks, and in baked goods.

It’s that time of the summer when the zucchini brings a plentiful harvest.

Do you have an abundance of zucchini or summer squash?

I joined an organic vegetable CSA this summer and have been getting lots of zucchini and summer squash the past few weeks.

I’ve been cooking zucchini in all kinds of ways, but I still had this one giant zucchini in my fridge that I knew would be perfect for baking zucchini bread.

My giant zucchini made exactly 4 c. of zucchini, grated and packed, so I doubled this recipe and made one loaf plain and one chocolate-chip loaf.

They were both fantastic!

Are you tired of baked, grilled, stuffed, and zoodled zucchini?

This is a great recipe to use up an abundance of zucchini because it’s perfect for doubling and cooking two loaves in the oven at one time. And you can give one as a gift - if it doesn’t get devoured right away!

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Zucchini Bread with Date Syrup Recipe

• 1/4 c. coconut oil, melted

• 1/4 c. organic sugar

• 1/4 c. organic brown sugar

• 1/8 c. organic date syrup

• 2 eggs

• 2 c. zucchini, grated

• 1/4 c. yogurt

• 1 tsp. baking soda

• 1 tsp. vanilla extract

• 1/2 tsp. cinnamon

• 1/2 tsp. cardamom

• 1/8 tsp. nutmeg

• 1/2 tsp. salt

• 2 c. all-purpose flour

• Optional: 1 c. chocolate chips

1. Preheat oven to 350 degrees F.

2. Butter a loaf pan.

3. Stir together the coconut oil, sugars, date syrup, eggs, yogurt, and vanilla in a large bowl.

4. Add the dry ingredients to the bowl and mix the batter together.

5. Add the zucchini and stir together.

6. Add chocolate chips, if desired.

7. Pour into the loaf pan.

8. Bake in center of oven 55 to 65 minutes, until golden brown on top, and a skewer poked into the center comes out clean.

9. Let cool for 10 minutes, remove from pan, and then let cool for 10 more minutes before slicing.

Enjoy the zucchini bread sliced with butter or just plain.

It’s delicious both warm and the next day for breakfast, snack, or dessert.

I have to admit that the chocolate chip zucchini bread with date syrup is my family’s favorite! I definitely recommend adding chocolate chips.

If you don’t have date syrup feel free to substitute with maple syrup - it’ll still be absolutely delicious!

Also, you can bake this as wonderful muffins instead of a loaf, and the cooking time will be quicker, about 30 minutes instead.