Oregonized Zucchini Pineapple Bread |
|
 |
Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 4 |
|
Moreover, it has been noted that there are specifically not enough zucchini pineapple bread recipes on the site. Ingredients:
3 eggs |
1 cup oil |
2 cups sugar |
2 teaspoons pure vanilla extract |
2 cups shredded zucchini, unpeeled |
1 (8 1/2 ounce) can crushed pineapple, drained |
3 cups unbleached flour |
2 teaspoons baking soda |
1 teaspoon salt |
1/2 teaspoon baking powder |
1 1/2 teaspoons cinnamon |
3/4 teaspoon freshly grated nutmeg |
1 cup hazelnuts, chopped coarsely |
1 cup dried cranberries |
Directions:
1. Preheat oven to 350 degrees.
2. In a large mixing bowl, cream together the eggs, oil, sugar and vanilla. Stir in the shredded zucchini and pineapple.
3. In a separate bowl combine the remaining ingredients just until moistenend.
4. Stir the dry ingredients into the wet ingredients just until blended. DO NOT overmix!
5. Divide the batter into 2 greased and sugared 5x9 inch aluminum loaf pans.
6. Bake in the preheated oven for about 1 hour.
7. Cool in pans for 10 minutes then turn out onto a cooling rack.
8. Try this with a cream cheese frosting with hazelnut extract!
|
|