Zucchini Pineapple Nut Bread |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Saw this recipe from another ccr & decided to try a few mods. Ingredients:
4 eggs |
1 1/2 cups sugar |
1 cup applesauce, unsweetened |
2 teaspoons vanilla extract |
1 1/2 cups zucchini, coarsely grated |
1 cup crushed pineapple, well drained |
1 cup all purpose flour |
1 cup whole wheat flour |
1 cup oat flour |
1 cup wheat bran |
1/2 teaspoon salt |
2 teaspoons baking soda |
1/2 teaspoons baking powder |
1/2 teaspoon nutmeg |
2 teaspoons cinnamon |
1/2 teaspoon allspice |
1 cup walnuts |
Directions:
1. Prepare two 9 x 5 loaf pans, or 36 muffin cups
2. Preheat the oven to 350 f
3. Beat the eggs, applesauce and sugar until thick and foamy, using an electric mixer
4. Add the vanilla
5. In a separate bowl, sift the dry ingredients together.
6. Working quickly, using a wooden spoon, stir the dry ingredients into the wet ingredients - do not over mix or beat.
7. Divide the mixture evenly into the two loaf pans or muffin tins.
8. Bake loaves for 1 hour or until a toothpick inserted in the center comes out clean.
9. Bake muffins for 20 minutes or until a toothpick inserted into the center comes out clean.
10. Remove from the pan onto a wire rack to cool
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