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Zucchini Pineapple Date Nut Bread
Description:
a moist bread with great flavor Ingredients: 3 eggs 1 cup canola oil 2 cups sugar 2 tsp. vanilla 2 cups zucchini, unpeeled and drained 1 cup pineapple, crushed and drained 2 tsp. baking soda 1 1/2 tsp. cinnamon 1 tsp. salt 3/4 tsp. nutmeg 1/4 tsp. baking powder 1 cup chopped dates 1 cup chopped walnuts 3 cups flour Directions: Grease, flour, and line your 2 loaf pans with wax paper to cover the pan bottom(prevents bread from sticking). Beat together 3 eggs, oil, sugar, and vanilla until well blended. Stir in remaining ingredients and mix well even by hand! Pour into pans and bake in a 350' oven for about 1 hr. or until your toothpick comes clean. Cool on a rack for 10 min. and then remove bread from pans.  Recipe Summary: Yield: 2 loaf pans Prep Time: 30 minutes Cook Time: 60 minutes Comments: Other recipes by Franklin Street Inn B&B: Favorite Apple Dumpling Creamy Ham & Egg Toasted Butter Cups Pretty Peach Soup Artichoke Ham Puffs Herb-Baked Individual Eggs Chocolate Peanut Butter Square Candy Tangy Fruit Medley Dressing: Chocolate Lover's Muffins Homemade Granola | |
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