Moist Zucchini Pineapple Sweetbread

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


  1. Beat eggs, oil, sugar and vanilla together until creamy
  2. Sift together the dry ingredients
  3. Add by thirds into the liquid, mixing well between each addition
  4. Fold in the nuts and dates
  5. Pour into 2 greased loaf pans
  6. Bake in a preheated oven at 350 degrees for approximately 1 hour
  7. 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.
  8. Bread is finished when it is set and knife or toothpick inserted in center comes out clean
  9. Cool on wire rack for 15 minutes
  10. Then turn bread out of pan and finish cooling on rack

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