Ingredients

The following ingredients have 20 Servings
  • 3 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1½ teaspoons ground cinnamon
  • 1 teaspoon salt
  • ¼ teaspoon baking powder
  • 2 cups granulated sugar
  • 1 cup vegetable oil
  • 3 eggs
  • 2 teaspoons vanilla extract
  • 2 cups shredded zucchini (drained and water squeezed out)
  • 8 ounces canned crushed pineapple (well drained)
  • 1 cup chopped dates
  • 1 cup chopped walnuts

Instruction

  • 1. Preheat oven to 350 degrees F. Butter two 9x5-inch loaf pans; set aside.
  • 2. In a medium bowl whisk together the flour, baking soda, cinnamon, salt and baking powder; set aside.
  • 3. In a large bowl, mix together the sugar, oil, eggs and vanilla extract until thick and combined (I used a hand mixer on medium speed, you could also use a whisk with a lot of elbow grease). Add the flour mixture and mix on low (or with a wooden spoon) until combined - the batter will be very thick. Using a spoon, gently stir in the zucchini and pineapple until evenly distributed. Lastly, stir in the chopped dates and walnuts.
  • 4. Divide the batter between the two loaf pans. Bake for 1 hour, or until the tops are golden brown and a thin knife inserted in the center comes out clean. (If you see the loaves are browning too much, cover with foil.)
  • 5. Cool in the pans for 10 minutes, then turn out onto cooling racks to finish cooling completely.