Judy's Exotic Zucchini Bread

"My friend Judy gave me this recipe and I love it! It is similar to some of the other zucchini breads with pineapple, but this one also calls for dates, so I am posting it. You can experiment with this bread all you want to, because anything that sounds remotely yummy would be delicious here!"
 
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Ready In:
1hr 30mins
Ingredients:
14
Yields:
3 loaves
Serves:
27
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ingredients

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directions

  • Preheat oven to 350 degrees.
  • Grease 3 9x5 loaf pans.
  • In a large bowl, beat eggs, oil, sugar and vanilla until thick.
  • Stir in remaining ingredients.
  • Mix well.
  • Pour into the greased loaf pans.
  • Bake for about an hour (check in 45 minutes), or until wooden toothpick inserted in the center comes out clean.

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Reviews

  1. This is a really nice recipe for zucchini bread. About 4 small zucchini did the trick, and I cut the sugar by half - even with this change it was still plenty sweet enough with the pineapple and dates. I did not use the oil - added unsweetened applesauce instead, and I used Pamela's gluten-free baking mix. These loaves came out wonderfully - crispy-crust on the outside and very moist and flavorful on the inside. I only got 2 loaves with my 9x5 pans - but I filled them up so I got 2 very nice sized loaves. Lovely recipe that I will definitely make again - took one loaf to work and everyone loved it. Thanks for posting - made for Spring PAC 2012.
     
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