A date with zucchini bread

Quick breads are called “quick” for a reason.  This one not only goes together quickly but tastes great and makes either 2 loaves or 24 muffins, which can also be frozen.  The recipe came to me from a friend in Wyoming.  Here’s the original recipe with my changes included.

Zucchini-Date Muffins/Bread

3 eggs                                                                                                     1 can (8 1/2 oz.) drained, crushed pineapple
1 c. oil  (I use all applesauce.)                                                           3 c. flour (I often use 1 c. whole wheat.)
2 c. sugar  (I use 1 1/2 c.)                                                                   2 t. baking soda
2 t. vanilla                                                                                             1/4 t. nutmeg
1 1/2 t. cinnamon                                                                                1/4 t. baking powder
1 t. salt                                                                                                   1 c. each chopped nuts and dates  (I usually use walnuts.)
2 c. shredded zucchini

Beat eggs, oi/applesauce, sugar and vanilla together.  Stir in remaining ingredients and mix well.  Put into 2 sprayed 9 x 5″ loaf pans or 24 sprayed muffin tins.

Bake at 350 1 hour for bread or 20 min. or so for muffins.  They’re done when a toothpick comes out clean.  You may want to run a knife around the edges to loosen them.  Cool on wire racks.

Makes 2 9×5″ loaf pans or 24 muffins.

When I made this last batch, I forgot to add the zucchini.  Duh!  The muffins still taste good, though.  But just imagine them with flecks of green from the zucchini.