Moist zucchini pineapple sweetbread
A quick and affordable Moist Zucchini Pineapple Sweetbread that covers 5% of your daily vitamins and minerals intake. Perfect for those following a dairy-free and lacto-ovo vegetarian diet, best enjoyed as a side dish. Similar recipes include Moist and Spiced Pineapple Cake, Moist Dairy-Free Pineapple Muffins, and Moist Zucchini Bran Muffins.
Ingredients
baking powder
0.25 tsps
pineapple
226.8 g
ground cinnamon
1.5 tsps
dates
147 g
free range eggs
3
ground nutmeg
0.75 tsps
raisins
145 g
oil
224 ml
salt
1 tsp
vanilla extract
2 tsps
cane sugar
400 g
white whole wheat flour
360 g
courgettes
248 g
Method
- Beat eggs, oil, sugar and vanilla together until creamy
- Sift together the dry ingredients
- Add by thirds into the liquid, mixing well between each addition
- Fold in the nuts and dates
- Pour into 2 greased loaf pans
- Bake in a preheated oven at 350 degrees for approximately 1 hour
- 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.Bread is finished when it is set and knife or toothpick inserted in center comes out clean
- Cool on wire rack for 15 minutes
- Then turn bread out of pan and finish cooling on rack
Nutrition:
Carbs
76 g
Fat
5 g
Protein
6 g
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