Moist Zucchini Pineapple Sweetbread

Photo: sarahworldcook

Ingredients

3 eggs

1 cup oil

2 cups sugar (I used part brown and part white granulated sugar)

2 teaspoons vanilla extract

2 cups shredded zucchini

1 can (8 oz) crushed pineapple, drained

3 cups flour (I used part white whole wheat and part 2 teaspoons baking soda

1/4 teaspoon baking powder

1 1/2 teaspoons cinnamon

3/4 teaspoon nutmeg

1 teaspoon salt

1 cup chopped dates

1 cup chopped nuts (or may substitute raisins)

Preparation

Beat eggs, oil, sugar and vanilla together until creamy

Sift together the dry ingredients

Add by thirds into the liquid, mixing well between each addition

Fold in the nuts and dates

Pour into 2 greased loaf pans

Bake in a preheated oven at 350 degrees for approximately 1 hour

If using a 5x15 inch sweet bread pan, check it at approximately 50 minutes If using the traditional bread pans, the bread will be higher and need a little longer to bake. Therefore, lower the oven temperature to about 325 degrees and bake a little longer.

Bread is finished when it is set and knife or toothpick inserted in center comes out clean

Cool on wire rack for 15 minutes

Then turn bread out of pan and finish cooling on rack

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About

This is such a yummy bread- a great recipe for when you need to use up some zucchini. If you don't have a need for 2 loaves of bread, you can freeze the other loaf or bring one into work to share or give one to a friend or neighbor. It is even better the next day after baking. Store wrapped up in the refrigerator if not eating in the next day or two.