ZUCHINNI BREAD II
Submitted by: Charlein Steele-Ramsey
This is a wonderful variation of zucchini bread and very delicious. Great for an after-dinner dessert or a snack. Another great recipe from my mother's kitchen!
1 cup oil
2 cups sugar
2 teaspoons vanilla
2 cups Sichler Farms unpeeled zucchini, shredded
1- 8 oz. can crushed pineapple, well drained
3 cups flour
1 teaspoon salt
2 teaspoons baking soda
¼ teaspoon baking powder
2 teaspoons cinnamon
1 teaspoon nutmeg
1 cup chopped dates
1 cup chopped pecans
Combine flour, salt, baking soda, baking powder, cinnamon and nutmeg in a bowl and set aside. In a large bowl mix oil, sugar, eggs, and vanilla. Beat until thickened and stir in zucchini. Stir in flour mixture. Add crushed pineapple, chopped dates and chopped pecans.
Pour into 2 greased and floured 9x5 loaf pans. Bake at 350 degrees about 1 hour, until toothpick inserted in center comes out clean. Cool in pan about 15 minutes and then remove from the pans and finish cooling.
Suggestion: Serve warm or cooled and top with a whipped topping