Moist Zucchini Pineapple Sweetbread

• 3 eggs
• 1 cup oil
• 2 cups sugar I used part brown and part white granulated sugar
• 2 teaspoons vanilla extract
• 2 cups shredded zucchini
• 8 ounces crushed pineapple drained
• 3 cups flour
• 2 teaspoons baking soda
• 1/4 teaspoon baking powder
• 1 1/2 teaspoons cinnamon
• 3/4 teaspoon nutmeg
• 1 teaspoon salt
• 1 cup dates chopped
• 1 cup chopped nuts or may substitute raisins

1. Beat eggs, oil, sugar and vanilla together until creamy
2. Sift together the dry ingredients
3. Add by thirds into the liquid, mixing well between each addition
4. Fold in the nuts and dates
5. Pour into 2 greased loaf pans
6. Bake in a preheated oven at 350 degrees for approximately 1 hour
7. 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.

eggs, oil, sugar i, vanilla, zucchini, pineapple, flour, baking soda, baking powder, cinnamon, nutmeg, salt, dates, nuts

Taken from www.yummly.com/recipe/Moist-Zucchini-Pineapple-Sweetbread-1667169 (may not work)