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* Exported from MasterCook *
Zucchini Pineapple Bread
Recipe By :Donna in Southern CA
Serving Size : 0 Preparation Time :0:00
Categories : Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 eggs
1 cup salad oil
2 cups sugar
2 teaspoons vanilla
2 cups coarsely grated zucchini
1 can well drained crushed pineapple -- (8 oz or 8 1/4 oz.)
3 cups flour
2 teaspoons soda
1 teaspoon salt
1 teaspoon baking powder
1 1/2 teaspoons cinnamon
3/4 teaspoon nutmeg
1 cup nuts
1 cup raisins
With electric mixer, beat eggs. Add salad oil, sugar and vanilla. Continue
beating until thick and foamy. Stir in zucchini and pineapple. Combine flour,
soda, salt, baking powder, cinnamon, nutmeg, nuts and currants. Stir gently
in zucchini mixture just until blended. Divide mixture equally between 2
greased and floured 5 x 9-inch loaf pans. Bake at 350 degrees for 50
minutes to one hour or until wooden pick comes out clean (check after
45 minutes).
Note: This recipe makes two nine inch loaves. Don't forget to grease and
flour pans.
Suggestion: 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 at the same temperature about 25 minutes, or until wooden
pick inserted into muffin comes out clean.
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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0
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