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Pineapple Zucchini Bread
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2 cups sugar
1 cup vegetable oil
3 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
2 teaspoons ground cinnamon
1-1/2 teaspoons baking powder
1 teaspoon salt
3/4 teaspoon ground nutmeg
1/2 teaspoon baking soda
2 cups shredded zucchini
1 can (8 ounces) unsweetened crushed pineapple, drained
3/4 cup chopped walnuts
In a large mixing bowl, beat the sugar, oil, eggs and vanilla until well blended.
Combine the flour, cinnamon, baking powder, salt, nutmeg and baking soda;
gradually beat into sugar mixture until blended. Stir in the zucchini, pineapple
and walnuts. Transfer to 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 completely.
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Printed from tasteofhome.com Nov 19, 2008Copyright Reiman Media Group, Inc © 2008 |