Moist Zucchini Pineapple Sweetbread
By: sarahworldcook
Published: Wednesday, February 16, 2011 - 3:32pm

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

1 Beat eggs, oil, sugar and vanilla together until creamy 2 Sift together the dry ingredients 3 Add by thirds into the liquid, mixing well between each addition 4 Fold in the nuts and dates 5 Pour into 2 greased loaf pans 6 Bake in a preheated oven at 350 degrees for approximately 1 hour 7 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. 8 Bread is finished when it is set and knife or toothpick inserted in center comes out clean 9 Cool on wire rack for 15 minutes 10 Then turn bread out of pan and finish cooling on rack 


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Preparation

 1  Beat eggs, oil, sugar and vanilla together until creamy  2  Sift together the dry ingredients  3  Add by thirds into the liquid, mixing well between each addition  4  Fold in the nuts and dates  5  Pour into 2 greased loaf pans  6  Bake in a preheated oven at 350 degrees for approximately 1 hour  7  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.  8  Bread is finished when it is set and knife or toothpick inserted in center comes out clean  9  Cool on wire rack for 15 minutes  10  Then turn bread out of pan and finish cooling on rack

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.