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Prep Time: 0 Minutes Cook Time: 55 Minutes |
Ready In: 55 Minutes Servings: 2 |
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Zucchini is one item I never run out of in the summer. I have a garden and this is a definite must grow. We enjoy this recipe very much and when I make it, I have to bake enough to send home with my girls. Hope you enjoy this as much as we do! Read more ! Ingredients:
3 eggs |
2 cups finely shredded zucchini |
1 cup vegetable oil |
1 can (8-oz.) crushed pineapple, drained |
2 tsp. vanilla extract |
3 cups all-purpose flour |
2 cups sugar |
2 tsp. baking soda |
1 1/2 tsp. ground cinnamon |
1 tsp. salt |
3/4 tsp. ground nutmeg |
1/2 tsp. baking powder |
1 cup chopped nuts |
Directions:
1. In a bowl, combine the eggs, zucchini, oil, pinepple and vanilla.
2. Combine the dry ingredients; stir into egg mixture just until moistened.
3. Fold in nuts.
4. Pour into two greased 8-in.x4-in.x2-in. loaf pans.
5. Bake at 350 degrees for 50-60 minutes or until a toothpick inserted near the center comes out clean..
6. Cool for 10 minutes before removing from pans to wire rack.
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