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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 24 |
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This recipe is differant that the original. It uses All-purpose and Whole wheat flour, and moist fruits. Ingredients:
3 eggs |
1 cup vegetable oil |
2 cups sugar |
3 tsp. vanilla extract |
2 cups coarsely grated zucchini |
1 8oz can crushed pineapple, drained |
1 1/2 cups all-purpose flour |
1 1/2 cups whole wheat flour |
2 tsp. baking soda |
1 tsp. salt |
1 tsp. baking powder |
1 1/2 tsp. cinnamon |
3/4 tsp. nutmeg |
1 cup chopped nuts |
1 cup currants or chopped raisins ( raisins plumped in water to soften ) |
Directions:
1. 1)Preheat oven to 350º. 2 greased and floured 5”x 9” inch loaf pans. ( Metal or aluminum pans work best )
2. 2)In a large bowl; beat eggs 1 minute; add oil, sugar and vanilla extract. Beat until thick and lemon in color.
3. 3)Gently stirring zucchini and pineapple into mixture.
4. 4)In a separate bowl, combine remaining ingredients and gently fold into the zucchini mixture just blended.
5. 5)Pour into the 2 greased and floured pans for 1 hour at 350º. Check with toothpick, that it comes out clean. Cool 10 minutes in pan, turn out and cool or wire rack.
6. May also bake in 5 small metal pans at 350º for 35 to 40 minutes.
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