Perfect right of the oven or toasted the next day with a little butter. Jody bakes without the nuts, as she doesn't like nuts in breads or cookies.
INGREDIENTS:
3 eggs
1 cup oil
2 cups sugar
2 tsp. vanilla
2 cups shredded unpeeled zucchini
1 8-1/4 oz. can crushed pineapple, well drained
3 cups flour
2 tsp. baking soda
1-1/2 tsp. cinnamon
1 tsp. salt
3/4 tsp. nutmeg
1/4 tsp. baking powder
1 cup each chopped dates, chopped pecans
3 eggs
1 cup oil
2 cups sugar
2 tsp. vanilla
2 cups shredded unpeeled zucchini
1 8-1/4 oz. can crushed pineapple, well drained
3 cups flour
2 tsp. baking soda
1-1/2 tsp. cinnamon
1 tsp. salt
3/4 tsp. nutmeg
1/4 tsp. baking powder
1 cup each chopped dates, chopped pecans
HOW TO:
Beat eggs, oil, sugar & vanilla until thick.
Stir in remaining ingredients.
Mix well.
Pour into 2 greased loaf pans.
Bake 350 degrees about 1 hour or until pick comes clean.
Beat eggs, oil, sugar & vanilla until thick.
Stir in remaining ingredients.
Mix well.
Pour into 2 greased loaf pans.
Bake 350 degrees about 1 hour or until pick comes clean.