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Prep Time: 50 Minutes Cook Time: 55 Minutes |
Ready In: 105 Minutes Servings: 10 |
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This is so much better than zucchini bread. I got this recipe from North Carolina, where there are so many good cooks.Everybody plants zucchini so must use it up. WASTE NOT WANT NOT. Ingredients:
2 cups zucchini, shredded |
1 (8 ounce) can crushed pineapple in juice |
2 cups all-purpose flour |
1 1/2 cups sugar |
2 teaspoons baking soda |
2 teaspoons ground cinnamon |
3/4 teaspoon ground allspice |
3 eggs |
3/4 cup vegetable oil |
1/3 cup pineapple juice concentrate |
1 teaspoon vanilla |
1/2 cup golden raisin |
Directions:
1. Place zucchini in sieve; let drain 30 minutes.
2. Drain pineapple.
3. Preheat oven to 350°F; coat the inside of 10 inch tube pan with non-stick vegetable oil spray.
4. Sift together flour, sugar, baking soda, cinnamon, salt, and allspice in a large bowl.
5. Mix together eggs, oil, pineapple juice and vanilla in a small bowl. Add to the dry ingredients.
6. Press zucchini to remove excess liquid.
7. Add drained zucchini, pineapple, and raisins to bowl; mix with a wooden spoon until well blended. Turn into prepared pan.
8. Bake in preheated oven until a wooden toothpick comes out clean (about 55 minutes).
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