Zucchini Pineapple Bread
Zucchini Pineapple Bread
Submitted by: Derry
Location: Westminster, Maryland
3 eggs
1 c. salad oil
2 c. sugar
2 tsp. vanilla
2 c. coarsely grated zucchini
1 (8 oz or 8 1/4 oz.)
can well drained
crushed pineapple
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3 c. flour
2 tsp. soda
1 tsp. salt
1 tsp. baking powder
1 1/2 tsp. cinnamon
3/4 tsp. nutmeg
1 c. nuts
1 c. raisins
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With electric mixer, beat eggs. Add salad oil, sugarand vanilla. Continue beating until thick and foamy.
Stir inzucchini and pineapple. Combine flour, soda, salt, bakingpowder, cinnamon, nutmeg, nuts and currants.
Stir gently inzucchini mixture just until blended. Divide mixture equallybetween 2 greased and floured
5 x 9-inch loaf pans. Bake at350 degrees for 1 hour or until wooden pick comes out clean.(check after
45 minutes)
Note: It makes two nine inch loaves. I divide the mixture in half and bake one nine inch loaf and use
the rest of the mixture to bake muffins. You need to fill the muffin tins 2/3 full and bake same temperature
about 25 minutes, or until wooden pick inserted into muffin comes out clean. (make sure to grease and
flour muffin tins).This is a very moist, extremely good and differentzucchini bread.
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