Moist Zucchini Pineapple Sweetbread

Moist Zucchini Pineapple Sweetbread

Moist Zucchini Pineapple Sweetbread

45 minutes

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Details
  • Serving Size:   12
  • Dairy-Free:   True
  • Vegetarian:   True
  • Weight Watchers:   12 Points
Cuisine
  • side dish
Comments
Ingredients
  • 1/4 teaspoon baking powder
  • 1 can (8 oz) crushed pineapple, drained
  • 1 1/2 teaspoons cinnamon
  • 1 cup chopped dates
  • 3 eggs
  • 3/4 teaspoon nutmeg
  • 1 cup chopped nuts (or may substitute raisins)
  • 1 cup oil
  • 1 teaspoon salt
  • 2 teaspoons vanilla extract
  • 2 cups sugar (I used part brown and part white granulated sugar)
  • 3 cups flour (I used part white whole wheat and part 2 teaspoons baking soda
  • 2 cups shredded zucchini
Instructions

Beat eggs, oil, sugar and vanilla together until creamy

Sift together the dry ingredients

Add by thirds into the liquid, mixing well between each addition

Fold in the nuts and dates

Pour into 2 greased loaf pans

Bake in a preheated oven at 350 degrees for approximately 1 hour

If using a 5x15 inch sweet bread pan, check it at approximately 50 minutes If using the traditional bread pans, the bread will be higher and need a little longer to bake. Therefore, lower the oven temperature to about 325 degrees and bake a little longer.Bread is finished when it is set and knife or toothpick inserted in center comes out clean

Cool on wire rack for 15 minutes

Then turn bread out of pan and finish cooling on rack

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