Zucchini Bread

Yields a little over 2 loaves or approximately 24 muffins

3 eggs


1 cup vegetable oil


1 can crushed pineapple

1 ½ cups sugar


3 cups grated zucchini


2 teaspoons vanilla extract


1 ½ cups all-purpose flour


1 ½ cups bread flour

3 teaspoons cinnamon


1/8 teaspoon nutmeg

½ teaspoon pumpkin pie spice

1 teaspoon baking soda


1/2 teaspoon baking powder


1 teaspoon salt


1/2 cup chopped walnuts

1 cup dried dates, chopped in food processor

Streusel topping:

1 stick of butter

½ cup sugar

½ all purpose flour

pinch of salt

1 cup roughly chopped walnuts

Preheat oven to 350°F.

Grease and flour two 8×4 inch loaf pans or line 24 muffin cups with paper liners. Prepare streusel topping by cutting together chilled butter, flour, sugar, and salt with a pastry cutter (or a knife and fork). Mix in walnuts.

Beat eggs in the bowl of your mixer. Add in oil and sugar, then zucchini, pineapple, and vanilla.

Combine flour, cinnamon, nutmeg, pie spice, baking soda, baking powder, salt, nuts, and dates.

Stir this dry mixture into the wet mixture and mix just until combined. Divide batter amongst baking pans (loaves or muffins) and sprinkle with streusel topping. Bake loaves for 60 minutes, or until a tester inserted into the center comes out clean. You only need to bake the muffins for about 20 to 25 minutes.