Zucchini Pineapple Date Nut Bread

a moist bread with great flavor

3 eggs
1 cup canola oil
2 cups sugar
2 tsp. vanilla
2 cups zucchini, unpeeled and drained
1 cup pineapple, crushed and drained
2 tsp. baking soda
1 1/2 tsp. cinnamon
1 tsp. salt
3/4 tsp. nutmeg
1/4 tsp. baking powder
1 cup chopped dates
1 cup chopped walnuts
3 cups flour

Grease, flour, and line your 2 loaf pans with wax paper to cover the pan bottom(prevents bread from sticking). Beat together 3 eggs, oil, sugar, and vanilla until well blended. Stir in remaining ingredients and mix well even by hand! Pour into pans and bake in a 350' oven for about 1 hr. or until your toothpick comes clean. Cool on a rack for 10 min. and then remove bread from pans.

Recipe Summary:
Yield: 2 loaf pans
Prep Time: 30 minutes
Cook Time: 60 minutes

Other recipes by Franklin Street Inn B&B:
Favorite Apple Dumpling
Creamy Ham & Egg Toasted Butter Cups
Pretty Peach Soup
Artichoke Ham Puffs
Herb-Baked Individual Eggs
Chocolate Peanut Butter Square Candy
Tangy Fruit Medley Dressing:
Chocolate Lover's Muffins
Homemade Granola

Recipe Provided By:
Franklin Street Inn B&B
Appleton, WI

Appleton Bed and Breakfast Inns