|
|
Zucchini Bread
Submitted by Pauline Burns of Amarillo, Texas.
|
|
~ 3 eggs
~ 2 cups sugar
~ 1 cup oil
~ 2 tsp vanilla
~ 2 cups shredded unpeeled zucchini
~ 3 cups flour
~ 1 can (8oz) crushed pineapple, well drained
~ 1 1/2 tsp cinnamon
~ 1/4 tsp baking powder
~ 2 tsp baking soda
~ 1 tsp salt
~ 3/4 tsp nutmeg
~ 1 cup chopped pecans
~ 1 cup chopped dates
|
|
In a large bowl beat eggs, oil, sugar and vanilla until thick.
Stir in the remaining ingredients. Mix well.
Pour batter into 2 greased 9x5 loaf pans.
Bake at 350 degrees for 50-60 minutes or until a wooden tooth pick inserted in the center comes out clean.
Cool and remove from pans. Can be frozen.
Enjoy!
|
|
|
