Moist Zucchini Pineapple Sweetbread
The recipe Moist Zucchini Pineapple Sweetbread can be made in roughly 45 minutes. For 63 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. One serving contains 365 calories, 6g of protein, and 6g of fat. This recipe serves 12. It works well as a very affordable side dish. Head to the store and pick up eggs, nutmeg, nuts, and a few other things to make it today. 10 people were glad they tried this recipe. It is a good option if you're following a dairy free and lacto ovo vegetarian diet. It is brought to you by Foodista. All things considered, we decided this recipe deserves a spoonacular score of 27%. This score is not so excellent. Similar recipes include Moist and Spiced Pineapple Cake, Moist Dairy-Free Pineapple Muffins, and Moist Zucchini Bran Muffins.
Ingredients
baking powder
1/4 teaspoon baking powder
can crushed pineapple, drained
1 can (8 oz) crushed pineapple, drained
cinnamon
1 1/2 teaspoons cinnamon
chopped dates
1 cup chopped dates
eggs
3 eggs
nutmeg
3/4 teaspoon nutmeg
chopped nuts (or may substitute raisins)
1 cup chopped nuts (or may substitute raisins)
oil
1 cup oil
salt
1 teaspoon salt
vanilla extract
2 teaspoons vanilla extract
sugar (I used part brown and part white granulated sugar)
2 cups sugar (I used part brown and part white granulated sugar)
flour (I used part white whole wheat and part 2 teaspoons baking soda
3 cups flour (I used part white whole wheat and part 2 teaspoons baking soda
shredded zucchini
2 cups shredded zucchini