Pineapple-zucchini bread
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Eggs | |
| 1 | cup | Safflower oil |
| 2 | cups | Brown sugar |
| 2 | teaspoons | Vanilla |
| 2 | cups | Zucchini, coarsely shredded |
| 1½ | cup | Crushed pineapple |
| 3 | cups | Unbleached flour |
| 2 | teaspoons | Baking soda |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Baking powder |
| 1½ | teaspoon | Cinnamon |
| ¾ | teaspoon | Nutmeg |
| 1 | cup | Raisins |
Directions
With an electric mixer, beat eggs. Add safflower oil, sugar and vanilla; continue beating mixture until foamy. With a spoon, stir in zucchini and pineapple.
Combine flour, soda, salt, baking powder, cinnamon and nutmeg. Add to zucchini mixture. Stir until well-blended. Add raisins.
Pour into oiled 9 x 5-inch loaf pans. Bake at 350 degrees for 1 hour. Cool at least 10 minutes before slicing.
Makes 2 loaves. From: Earl Shelsby Submitted By GAIL SHIPP On 05-24-95