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In this post, you will learn how to make Moist Zucchini Pineapple Sweetbread and also watch our highly recommended video on how to make a (related) Recipe at the end of this post.
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Below are the ingredients and the instructions on how to make Moist Zucchini Pineapple Sweetbread.
- 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
- 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 5×15 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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