Zucchini Pineapple Bread II |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 2 |
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This is a quick bread that my mom used to make every summer with the zucchinis from the garden. Ingredients:
3 eggs, beaten |
2 cups white sugar |
1 teaspoon vanilla extract |
1 cup vegetable oil |
2 cups grated zucchini |
3 cups all-purpose flour |
1 teaspoon baking soda |
1 teaspoon baking powder |
1 teaspoon salt |
1/2 cup raisins |
1 cup chopped pecans |
1 cup crushed pineapple, drained |
Directions:
1. Mix together the eggs, sugar, vanilla, oil, and zucchini in a large bowl.
2. In a separate bowl mix together the flour, soda, baking powder, and salt. Add to the zucchini batter and mix well. Stir in raisins, nuts, and pineapple until just blended. Pour into 2-9x5x3 inch loaf pans.
3. Bake in a preheated 325 degree F (165 degrees C) for one hour, or until browned.
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