My Top Picks Fall Favorites

Zucchini, Pineapple, Date, Nut Bread

Source: Wisconsin Bed & Breakfast Cookbook

Another great way to use zucchini

Ingredients

  • 3 eggs
  • 1 c. canola oil or (1/2 c. applesauce + ½ c. oil)
  • 2 c. white sugar
  • 2 t. vanilla
  • 3 c. unbleached all-purpose white flour
  • 2 t. baking soda
  • ¼ t. baking powder
  • 1-1/2 t. cinnamon
  • 1 t. salt
  • ¾ t. nutmeg
  • 2 c. shredded zucchini
  • 1 c. crushed pineapple, drained
  • 1 c. chopped dates
  • 3/4 c. chopped walnuts

Instructions

Preheat oven to 350 degrees. Grease and flour 2 loaf pans.

Beat together eggs, oil, applesauce if using, sugar and vanilla until well blended. Add zucchini, pineapple and dates.

Stir in dry ingredients and mix well by hand. Gently fold in walnuts.

Pour batter into prepared loaf pans and bake 1 hour or until toothpick inserted in center comes out clean.

Cool on a rack for 10 minutes before removing from pans.

NOTE: Also makes 5 mini-loafs (bake 40 minutes) or 4 mini loafs and 12 mini muffins (bake 13 minutes). I keep mini loaves in the freezer to always have on hand.