Wondering what to do with that extra zucchini? Here’s a great recipe for Zucchini bread.
Lots of fiber and Vitamin C. Enjoy!
3 eggs, beaten
1 cup oil
2 cups sugar
2 tsp vanilla extract
dry ingredients
3 cups flour
2 tsp baking soda
1 tsp salt
1/4 tsp baking powder
2 tsp cinnamon
1/4 tsp nutmeg
fruit
2 cups zucchini, unpeeled and shredded
8 oz. crushed pineapple, well drained, (about 1 cup)
1 cup chopped dates
1 cup chopped pecans
Combine dry ingredients. Set aside. Beat eggs, oil, sugar and vanilla together until well blended. Stir in dry ingredients. Add zucchini, pineapple, dates and pecans and mix well by hand.
Pour batter into two buttered and floured 9″X5″ loaf pans. Bake at 350* for about one hour.
Check for doneness by inserting a sharp knife or toothpick into the center of the loaf. It should come out clean. Remove from pan and let cool on a rack for 30 minutes before slicing.
Great with peanut butter!!
