Zucchini Bread(Two Loaves)
Moist zucchini bread with pineapple, dates, and pecans offers a delightful blend of sweetness and spice, perfect for breakfast or snack times. Rich and flavorful.
Ingredients
- 3 eggs ⓘ
- 1 cup oil ⓘ
- 2 cups sugar ⓘ
- 2 teaspoons vanilla ⓘ
- 2 cups shredded unpeeled zucchini ⓘ
- 1 (8 1/4 oz.) can crushed pineapple, well drained ⓘ
- 3 cups flour ⓘ
- 2 teaspoons baking soda ⓘ
- 1 1/2 teaspoons cinnamon ⓘ
- 1 teaspoon salt ⓘ
- 3/4 teaspoon nutmeg ⓘ
- 1/4 teaspoon baking powder ⓘ
- 1 cup chopped dates ⓘ
Instructions
- Beat eggs, oil, sugar, and vanilla until thick.
- Stir in shredded zucchini, crushed pineapple, chopped dates, and chopped pecans; mix well.
- Add flour, baking soda, cinnamon, salt, nutmeg, and baking powder; mix until well combined.
- Pour batter evenly into two greased 9 x 5-inch loaf pans.
- Bake at 350°F (175°C) for about 1 hour, or until a wooden pick inserted in the center comes out clean.
Tips & Substitutions
To enhance the flavor of your zucchini bread, consider adding a teaspoon of almond extract alongside the vanilla. If you want to reduce sugar, substitute half the sugar with unsweetened applesauce for added moisture. For a nutty twist, feel free to incorporate walnuts or pecans instead of dates. For a similar treat, try the 6 Weeks Orange Muffins for a citrusy flair.
Serving Suggestions
Zucchini bread is delightful on its own, but you can serve it with a pat of butter or a spread of cream cheese for extra richness. It pairs beautifully with a cup of coffee or tea during breakfast or as an afternoon snack. For a sweet dessert option, enjoy it with a scoop of vanilla ice cream alongside Spiced Apple Dump Cake for a comforting treat.
Storage & Reheating
Store leftover zucchini bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. When ready to enjoy, thaw at room temperature or warm slices in the microwave for about 15-20 seconds for a fresh-out-of-the-oven taste.
Nutrition & Diet Analysis (per serving)
Each serving of Zucchini Bread(Two Loaves) contains roughly 372 calories, with 3g protein, 28g carbohydrates, and 21g fat. It is an excellent source of dietary fiber (25% of the Daily Value). Note that it is relatively high in sodium, at 838mg per serving (36% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen zucchini for this recipe?
Yes, you can use frozen zucchini in this recipe. Just make sure to thaw it and drain any excess moisture before adding it to the batter. This will help maintain the right consistency and prevent the bread from becoming too wet.
Is it necessary to peel the zucchini?
No, it's not necessary to peel the zucchini for this recipe. The skin adds nutrients and texture to the bread. Just make sure to wash the zucchini thoroughly before shredding to remove any dirt or wax.
Can I substitute the oil with something healthier?
Absolutely! You can substitute the oil with unsweetened applesauce for a healthier option, which will also add moisture. Alternatively, use coconut oil for a different flavor profile. Keep in mind that this may slightly alter the texture of the bread.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).