 |
Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
|
This can be baked in a bundt pan or as two loaves. Moist and lovely. The Pineapple adds that certain tang and interest. Try it you will like it. Ingredients:
3 cups all-purpose flour |
2 teaspoons baking soda |
1 teaspoon salt |
1/2 teaspoon baking powder |
1 1/2 teaspoons cinnamon |
3/4 cup chopped walnuts |
3 eggs |
1 1/2 cups sugar |
1 cup vegetable oil |
2 teaspoons vanilla extract |
2 cups zucchini, coarsely shredded |
1 (8 ounce) can crushed pineapple, drained |
Directions:
1. Combine flour, soda, salt, baking powder, cinnamon and nuts. Set aside.
2. In large mixing bowl beat eggs slightly.
3. Add sugar, oil, and vanilla; beat till creamy.
4. Stir in zucchini and pineapple.
5. Add dry ingredients, stir only until moistened.
6. Spoon batter into 2 well greased & floured 9x5-inch loaf pans.
7. Bake at 350°F for 1 hour or until done.
8. Cool 10 minutes before removing from pan.
9. Turn out on rack and allow to cool completely.
|
|