This has always been a favorite at our house. Even the children like it! I buy Zucchini when it is on sale, shred it, and freeze it in 2 cup plastic bags.
Original recipe makes 2 – 9×5 inch loaf pans
Ingredients
3 eggs
1 cup vegetable oil
2 cups white sugar
2 teaspoons vanilla extract
2 cups grated zucchini
1 (8 ounce) can crushed pineapple, drained
3 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1 teaspoon salt
3/4 teaspoon ground nutmeg
1/4 teaspoon baking powder
1 cup dates, pitted and chopped
1 cup chopped walnuts
Directions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9×5 inch loaf pans.
- Mix together flour, baking soda, cinnamon, salt, nutmeg, and baking powder. Set aside.
- Beat eggs, oil, sugar, and vanilla until thick. Stir in shredded zucchini. Stir in drained pineapple. Mix well.
- Add flour mixture and beat until smooth. Add dates and nuts. Mix well.
- Divide batter evenly into two 9×5 inch loaf pans. Bake at 350 degrees F (175 degrees C) for 1 hour and 15 minutes or until wooden toothpick inserted in center comes out clean.
Nutrition
Calories: 270 kcal
Carbohydrates: 35.9 g
Cholesterol: 26 mg
Fat: 13.2 g
Fiber: 1.5 g
Protein: 3.5 g
Sodium: 217 mg