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Pineapple-Zucchini Bread Recipe | |
American Bread | |
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Ingredients:
3 eggs1 cup salad oil 2 cups sugar 2 teaspoons vanilla 2 cups zucchini, coarsely shredded 2 cups zucchini coarsely shredded 1- 8 1/4 oz can crushed pineapples, well drained 3 cups flour 2 teaspoon soda 1 teaspoon salt 1/2 teaspoon baking powder 1 1/2 teaspoon ground cinnamon 3/4 teaspoon ground nutmeg 1 cup walnuts, finely chopped 1 cup raisins
Directions:
With rotary mixer, beat eggs to blend. Add salad oil, sugar and vanilla. Continue beating mixture until thick and foamy. With a spoon, stir in zucchini (slowly) and pineapple. Measure raisins into small sauce pan. Cover with boiling water. Let stand 5 minutes, then drain. (this puffs them up for use in the recipe). Combine all-purpose flour (unsifted), soda, salt, baking powder, cinnamon, nutmeg, walnuts and raisins; stir dry ingredients gently into zucchini mixture just until blended. Divided the batter equally between 2 greased and flour-dusted 5"x9" loaf pans. Bake in a 350 degree oven for 1 hour, or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; turn out on wire racks to cool thoroughly. Makes 2 loaves
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