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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 32 |
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This moist, tender bread is a nice accompaniment to a Thanksgiving meal. But slices are also good for breakfast or a coffee break. Bake the batter in smaller pans for little loaves that are the perfect size for a bake sale.Jen Stutts, Florence, Alabama Ingredients:
3 cups king arthur unbleached all-purpose flour |
2 teaspoons baking soda |
1/2 teaspoon baking powder |
1/2 teaspoon salt |
3 eggs |
2 cups sugar |
1 cup canola oil |
2 teaspoons vanilla extract |
2 cups shredded zucchini |
1 can (8 ounces) unsweetened crushed pineapple, undrained |
1 cup chopped pecans |
1 cup raisins |
Directions:
1. In a large bowl, combine the flour, baking soda, baking powder and salt. In another bowl, whisk the eggs, sugar, oil and vanilla. Add zucchini and pineapple; stir into dry ingredients just until moistened. Fold in pecans and raisins.
2. Pour into two greased 8-in. x 4-in. loaf pans. Bake at 350° for 50-55 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. Yield: 2 loaves (16 slices each).
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