
Moist Zucchini Pineapple Sweetbread
The recipe Moist Zucchini Pineapple Sweetbread can be made in roughly 45 minutes. For 63 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. One serving contains 365 calories, 6g of protein, and 6g of fat. This recipe serves 12. It works well as a very affordable side dish. Head to the store and pick up eggs, nutmeg, nuts, and a few other things to make it today. 10 people were glad they tried this recipe. It is a good option if you're following a dairy free and lacto ovo vegetarian diet. It is brought to you by Foodista. All things considered, we decided this recipe deserves a spoonacular score of 27%. This score is not so excellent. Similar recipes include Moist and Spiced Pineapple Cake, Moist Dairy-Free Pineapple Muffins, and Moist Zucchini Bran Muffins.
Ingredients

baking powder
0.25 teaspoon

pineapple
8 oz

cinnamon
1.5 teaspoons

dates
1 cup

eggs
3

nutmeg
0.75 teaspoon

nuts
1 cup

oil
1 cup

salt
1 teaspoon

vanilla extract
2 teaspoons

sugar
2 cups

flour
3 cups

zucchini
2 cups
Cooking in Steps
-
1Beat eggs, oil, sugar and vanilla together until creamy
vanilla
sugar
egg
cooking oil
-
2Sift together the dry ingredients
-
3Add by thirds into the liquid, mixing well between each addition
-
4Fold in the nuts and dates
dates
nuts
-
5Pour into 2 greased loaf pans
loaf pan -
6Bake in a preheated oven at 350 degrees for approximately 1 hour
oven -
7If using a 5x15 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
bread
loaf pan
toothpicks
oven
knife -
8Cool on wire rack for 15 minutes
wire rack -
9Then turn bread out of pan and finish cooling on rack
bread
frying pan