Judy's Exotic Zucchini Bread
- Ready In:
- 1hr 30mins
- Ingredients:
- 14
- Yields:
-
3 loaves
- Serves:
- 27
ingredients
- 3 eggs
- 1 cup vegetable oil
- 2 cups sugar
- 2 teaspoons vanilla
- 3 cups flour
- 2 teaspoons baking soda
- 1⁄4 teaspoon baking powder
- 1 teaspoon salt
- 1 1⁄2 teaspoons cinnamon
- 3⁄4 teaspoon nutmeg
- 2 cups zucchini, shredded (leave the skin on!)
- 1 (8 1/4 ounce) can crushed pineapple (drained)
- 1 cup dates, chopped
- 1 cup pecans, chopped (can substitute your favorite nut)
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
-
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.
RECIPE SUBMITTED BY
Snowpeas
United States