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Pineapple Zucchini Bread
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3 eggs
2 cups finely shredded zucchini
1 cup vegetable oil
1 can (8 ounces) crushed pineapple, drained
2 teaspoons vanilla extract
3 cups all-purpose flour
2 cups sugar
2 teaspoons baking soda
1-1/2 teaspoons ground cinnamon
1 teaspoon salt
3/4 teaspoon ground nutmeg
1/2 teaspoon baking powder
1 cup chopped nuts
1 cup raisins, optional
In a large bowl, combine the eggs, zucchini, oil, pineapple and vanilla. Combine
the dry ingredients; stir into egg mixture just until moistened. Fold in nuts and
raisins if desired. Pour into two greased 8-in. x 4-in. loaf pans. Bake at
350° for 50-60 minutes or until a toothpick inserted near the center comes
out clean. Cool for 10 minutes before removing from pans to wire racks to cool.
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Printed from tasteofhome.com Nov 19, 2008Copyright Reiman Media Group, Inc © 2008 |