Zucchini-Pecan-Date Quick Bread with Lemon Glaze

Brighten up this zucchini bread loaded with dates and pecans by pouring on a fresh lemon glaze.
  • Level: Easy
  • Total: 2 hr 45 min (includes cooling and setting times)
  • Active: 25 min
  • Yield: 1 regular loaf or 3 mini loaves
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Quick Bread:

1/2 cup melted unsalted butter or vegetable oil, plus more melted butter, for the pan

1 1/4 cups all-purpose flour

3/4 cup granulated sugar

1 teaspoon baking powder

1 teaspoon kosher salt

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/2 teaspoon freshly grated nutmeg

1 cup chopped pitted dried dates

3/4 cup chopped toasted pecans

1/2 cup plain yogurt or sour cream

1 teaspoon pure vanilla extract

2 large eggs

1 teaspoon grated lemon or orange zest, optional

1 cup shredded zucchini, excess moisture squeezed out

Lemon Glaze:

1 cup confectioners' sugar

1 tablespoon milk

1 teaspoon lemon zest plus 1 tablespoon lemon juice


  1. For the quick bread: Preheat the oven to 350 degrees F. Lightly brush one 9-by-5-by-3-inch loaf pan or three 6-by-3-by-2-inch mini loaf pans with melted butter and set aside.
  2. Combine the flour, granulated sugar, baking powder, salt, baking soda, cinnamon and nutmeg in a medium bowl. Add the dates and pecans and toss together. Set aside.
  3. Whisk together the melted butter, yogurt, vanilla extract, eggs and grated zest if using in a small bowl. Stir in the shredded zucchini. Fold this mixture into the flour mixture until just incorporated.
  4. Transfer the batter to the prepared loaf pan(s). Tap the bottom on a hard surface a few times and smooth the top. Bake until a toothpick inserted in the center comes out clean, 55 to 60 minutes for the regular loaf and 35 to 40 minutes for the minis. Transfer to a wire rack to cool for 30 minutes, then turn the bread out and let cool completely on the rack.
  5. For the lemon glaze: Whisk together the confectioners' sugar, milk and lemon zest and juice in a small bowl.
  6. Pour the glaze over the bread and allow to set at room temperature, 15 to 20 minutes. Store in an airtight container for up to 1 week.

Cook’s Note

When measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.) Try not to use dark coated baking pans; the quick bread could get too dark. Most quick breads taste better if left to sit overnight.

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