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Zucchini Bread with Dates & Hazelnuts

Delightfully moist and naturally sweet, this Zucchini Bread with Medjool Dates and Hazelnuts is going to be a recipe you'll make over and over again.


  • 1.5 cups All Purpose Flour
  • ¾ tsp. Baking Powder
  • 1 tsp. Sea Salt
  • ¼ tsp. Ground Allspice
  • ½ cup Hazelnuts, Chopped
  • 1 tsp. Cinnamon
  • ¼ tsp. Ground Ginger
  • 1 Whole Egg
  • ½ cup Avocado Oil
  • ½ cup Granulated Sugar
  • ½ cup Light Brown Sugar, Packed
  • 1 tsp. Vanilla Bean Paste
  • 1.5 cups Shredded Zucchini (not strained)
  • 2 cups Chopped Medjool Dates (about 18)


  1. Preheat oven to 350F.
  2. Whisk dry ingredients in mixing bowl.
  3. Whisk wet in separate bowl until smooth.
  4. Add shredded zucchini & chopped dates to wet ingredients.
  5. Gradually fold drying into wet until just combined, being careful not to over mix.
  6. Transfer to greased loaf pan. (optional, top with coarse sugar granules)
  7. Bake 60-70 minutes or until passes toothpick test.
  8. When ready, allow to cool on wire rack before removing from pan.
  9. Afterwards, slice & enjoy.

*While Medjool dates are high in natural sugars, they are low on the glycemic index thanks to a balanced amount of soluble fiber. The complex carbohydrates found in Medjool dates are digested at a slower rate, making them a source of dietary fiber and releasing energy to the body over a longer period of time.