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.
This, that and the other thing 