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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 24 |
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A very fruity zucchini (Courgette )bread. Just one of many variations of this bread to use up all those extra zucc's we have left over at the end of the growing season. Ingredients:
3 eggs |
3/4 cup vegetable oil |
2 cups sugar |
2 teaspoons vanilla |
2 cups shredded zucchini |
1 8-ounce can crushed pineapple, drained |
3 cups all-purpose flour |
2 teaspoons baking soda |
1 teaspoon salt |
1-1/2 teaspoons cinnamon |
1/2 teaspoon baking powder |
3/4 teaspoon nutmeg |
1 cup chopped nuts |
1 cup raisins |
1 cup shredded coconut |
Directions:
1. Mix first six ingredients together.
2. Sift together flour, soda, salt, cinnamon, baking powder, and nutmeg.
3. Add remaining ingredients.
4. Mix all together.
5. Pour into two 4 x8 well-greased loaf pans and bake in preheated 350* oven for 1 hour.
6. Makes 2 loaves.
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