Judy's Exotic Zucchini Bread

READY IN: 1hr 30mins
Recipe by Snowpeas

My friend Judy gave me this recipe and I love it! It is similar to some of the other zucchini breads with pineapple, but this one also calls for dates, so I am posting it. You can experiment with this bread all you want to, because anything that sounds remotely yummy would be delicious here!

Top Review by kitty.rock

This is a really nice recipe for zucchini bread. About 4 small zucchini did the trick, and I cut the sugar by half - even with this change it was still plenty sweet enough with the pineapple and dates. I did not use the oil - added unsweetened applesauce instead, and I used Pamela's gluten-free baking mix. These loaves came out wonderfully - crispy-crust on the outside and very moist and flavorful on the inside. I only got 2 loaves with my 9x5 pans - but I filled them up so I got 2 very nice sized loaves. Lovely recipe that I will definitely make again - took one loaf to work and everyone loved it. Thanks for posting - made for Spring PAC 2012.

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees.
  2. Grease 3 9x5 loaf pans.
  3. In a large bowl, beat eggs, oil, sugar and vanilla until thick.
  4. Stir in remaining ingredients.
  5. Mix well.
  6. Pour into the greased loaf pans.
  7. Bake for about an hour (check in 45 minutes), or until wooden toothpick inserted in the center comes out clean.

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