Zucchini Pineapple Bread

Zucchini Pineapple Bread

(Source: BrownEyedBaker website, submitted by:  Nikki)



3 cups AP flour

3 eggs

2 tsp baking soda

2 tsp vanilla extract

1.5 tsp ground cinnamon

2 cups shredded zucchini, drained with water squeezed out

1 tsp salt

1/4 tsp baking powder

8 oz can crushed pineapple, drained

2 cups granulated sugar

1 cup chopped dates

1 cup vegetable oil

1 cup chopped walnuts



Preheat oven to 350, grease two loaf pans.  In a medium bowl, whisk flour, baking soda, cinnamon, salt and baking powder.  In large bowl, mix together sugar, oil, eggs and vanilla extract until thick and combined.  Add flour mixture, mix on low until combined – batter will be thick.  Using a spoon, gently stir in zucchini and pineapple, lastly dates and walnuts.  Bake for 1 hour until tops are golden brown.  Cool for 10 minutes.



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