Moist Zucchini Pineapple Sweetbread

Description: Moist Zucchini Pineapple Sweetbread might be just the side dish you are searching for. Watching your figure? This dairy free and vegetarian recipe has 385 calories, 8g of protein, and 10g of fat per serving. For 69 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. 10 people have tried and liked this recipe. If you have eggs, salt, sugar, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 45 minutes. All things considered, we decided this recipe deserves a chefcipe score of 27%. This score is not so super. Similar recipes include Moist and Spiced Pineapple Cake, Moist Dairy-Free Pineapple Muffins, and Moist Chocolate Zucchini Cake.

Diets & Intolerances
vegetarian | dairy free |

Weight watchers points: 13
Chefcipe Score: 24
(Source: Foodista)

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Ingredients

2 cups zucchini
3 cups white whole wheat flour
2 cups white sugar
2 teaspoons vanilla extract
1 teaspoon salt
1 cup oil
1 cup nuts
3/4 teaspoon nutmeg
3 eggs
1 cup dates
1 1/2 teaspoons cinnamon
8 oz canned pineapple
1/4 teaspoon baking powder

Steps

Beat eggs, oil, sugar and vanilla together until creamy
Sift together the dry ingredients
Add by thirds into the liquid, mixing well between each addition
Fold in the nuts and dates
Pour into 2 greased loaf pans
Bake in a preheated oven at 350 degrees for approximately 1 hour
If 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
Cool on wire rack for 15 minutes
Then turn bread out of pan and finish cooling on rack