Zucchini Pineapple Bread

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Good dense bread to take to a potluck or breakfast meeting. Makes two 5x9 loaves.  If it lasts long enough to get stale, toast it and spread it with cream cheese
Ingredients
3 eggs
1 cup vegetable oil
2 cups sugar
2 tsp vanilla extract
2 cups coarsely grated zucchini
1 8-oz can crushed pineapple, drained
3 cups flour
2 tsp baking soda
1 tsp salt
1/2 tsp baking powder
1 1/2 tsp cinnamon
3/4 tsp nutmeg
1 cup chopped walnuts
1 cup raisins
 
Directions
1. Preheat oven to 350°F. In a mixer, beat eggs. Add oil, sugar, and vanilla; continue beating mixture until thick and foamy. With a spoon, stir in the zucchini and pineapple.
2. In a separate bowl, combine flour, baking soda, salt, baking powder, cinnamon, and nutmeg. A third at a time, add dry ingredients into wet and gently stir (by hand) after each addition. Add the walnuts and raisins, blend gently.
3. Divide the batter equally between 2 greased and flour-dusted 5x9 loaf pans. Bake for 1 hour or until a wooden pick inserted in to the center comes out clean. Cool in pans for 10 minutes. Turn out onto wire racks to cool thoroughly.
 
Notes:
Reportedly from a 1974 Sunset magazine.  One can never have too many recipes for zucchini.
Categories:
Dish   BreadCooking Method   Baked
Prep Time   less than 15 minutesCooking Time   1 hour




Matriarchy

Member since Sep 2007

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