 |
Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 24 |
|
Warm on the inside with a slightly crunchy crust, Nancy Skramstead's Pineapple Zucchini Bread is a delicious addition to any plate. Just imagine waking up on a weekend morning with the smell of fresh baked bread in the air; breakfast simply couldn't be better. Nancy sends this recipe from Billings, Montana. Ingredients:
2 cups sugar |
1 cup vegetable oil |
3 eggs |
2 teaspoons vanilla extract |
3 cups king arthur unbleached 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 |
Directions:
1. In a large 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.
2. 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. Yield: 2 loaves (12 slices each).
|
|