Fruited Zucchini Bread

Course : Breads
Serves: 1 loaf
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly


1 1/2 cups sifted flour
1 teaspoon baking soda
3/4 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
1/8 teaspoon baking powder
1 large egg plus 1 egg yolk at room temperature and slightly beaten (See Note)
1 cup sugar or 3/4 cup honey (See Note)
1/2 cup cooking oil (corn or canola or safflower or a blend of oils)
1 teaspoon vanilla extract
1 can crushed pineapple-in-its-own-juice -- (8 1/4-ounce) well drained
1 cup shredded unpeeled zucchini -- stem removed
1/2 cup chopped dates or dark or golden seedless -- or a combination raisins
1/2 cup chopped pecans or English walnuts

Preparation / Directions:

Sift together the first 6 ingredients; set aside. In a medium bowl, combine egg, egg white or yolk, sugar and vanilla, beating well until mixture is thick. Stir in pineapple, zucchini, dates and nuts. Stir in dry ingredients. Spoon into a greases 9 x 5 x 3-inch loaf pan or three 8 3/4 x 3 1/4 x 2-inch loaf pans. Bake in a preheated moderate oven (350 degrees F) for about 1 hour for large loaf pan or 35 to 40 minutes for small loaf pan, or until a tester inserted in the center of the bread comes out clean. Cool in pan for 10 minutes, then turn out onto a wire rack to finish cooling. When bread is cool, wrap in aluminum foil, securing tightly. Allow to stand for 24 hours. To serve, cut into thin slices. To store, wrap in aluminum foil and refrigerate for up to one week or freeze for up to 3 months. NOTE: If using honey, batter will be more runny; may have to bake bread an additional 10 to 15 minutes. NOTE: May use 3 egg whites, if desired. Or, may use the equivalent in egg substitute (i.e. Egg Beaters) to equal 1 egg plus 1 egg white or egg yolk, if desired. NOTE: May reduce oil to 1/4 cup; add 1/4 cup unsweetened pineapple or peach or pear juice/nectar to batter. Or, may substitute 1/2 cup Smuckers baking shortening and oil replacement for oil. VARIATIONS: Omit pineapple and use 1 cup finely chopped peeled firm ripe peaches or nectarines or pears. Or Omit zucchini and use 1 cup shredded peeled carrot.


Nutritional Information:

651 Calories (kcal); 2g Total Fat; (3% calories from fat); 18g Protein; 135g Carbohydrate; 0mg Cholesterol; 2389mg Sodium

Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Breads Recipes