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.
Nutrition & Diet Analysis (per serving)
863
kcal
43% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).