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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 32 |
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The pineapple and zucchini make a nice combination in this flavorful bread.Sharon Lafferty, Partlow, Virginia Ingredients:
2 eggs |
2 cups sugar |
1 cup vegetable oil |
2 teaspoons vanilla extract |
3 cups king arthur unbleached all-purpose flour |
1 teaspoon salt |
1/2 teaspoon baking powder |
1/2 teaspoon baking soda |
2 teaspoons ground cinnamon |
1-1/2 teaspoons ground nutmeg |
2 cups shredded zucchini |
1 can (8 ounces) crushed pineapple, undrained |
Directions:
1. In a bowl, beat eggs, sugar, oil and vanilla. Combine dry ingredients; stir into egg mixture just until moistened. Fold in zucchini and pineapple. Pour into two greased 8-in. x 4-in. loaf pans.
2. Bake at 350° for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool in pans 10 minutes before removing to a wire rack. Yield: 2 loaves.
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