Why not create an “over the top” zucchini bread…throw in dried fruits, choco chips and nuts and a STAR IS BORN! It is ultra moist and overloaded with my “never run out of ’em” goodies…but never too sweet, that’s the way I like it, yeah!


Zucchini is one vegetable with a neutral taste, so adding a combination of tangy dried fruit, sweet dates, crushed pineapple and blend of spices and voila…a Zucchini Supreme bread that you can convert to a moist 2 layer cake or cupcakes with cream cheese frosting.

3 cups all purpose flour

1 cup white sugar

1 cup packed light brown sugar

1 tablespoon cinnamon

1/4 teaspoon nutmeg or ground ginger

1/2 teaspoon salt

1 teaspoon baking soda

1/2 teaspoon baking powder

3 large eggs

1 cup canola oil

1 teaspoon pure vanilla extract

2 cups shredded zucchini, skin on

1/2 cup snipped pitted dates

1/2 cup snipped dried mangoes

1/2 cup semi sweet choco chips

1 cup crushed pineapple, drained

Preheat oven to 350 degrees. Pam-spray 3 ( 8 x 4) loaf aluminum foil pans; set aside.

In a large bowl, combine the all-purpose flour, sugars, spices, salt, baking soda and the baking powder; whisk to aerate. In a medium-sized bowl , beat using an electric mixer at low speed, eggs, oil, and vanilla. Add wet ingredients to flour mixture and beat until just combined. Fold in the shredded zucchini, dates, dried mangoes, chocolate chips and crushed pineapple.

Divide batter into the prepared loaf pans, about 2 cups each. Bake for 45 to 60 minutes or until a wooden skewer inserted in the center comes out mostly clean. Remove from the oven and transfer to a wire rack to cool.

For cupcakes, bake at 350 F for 30 to 45 minutes. Frost with store-bought cream cheese frosting.




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