Judy's Exotic Zucchini Bread |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 8 |
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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! 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:
1. Preheat oven to 350 degrees.
2. Grease 3 9x5 loaf pans.
3. In a large bowl, beat eggs, oil, sugar and vanilla until thick.
4. Stir in remaining ingredients.
5. Mix well.
6. Pour into the greased loaf pans.
7. Bake for about an hour (check in 45 minutes), or until wooden toothpick inserted in the center comes out clean.
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