Spicy pineapple zucchini bread
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Eggs | |
| 3 | cups | All-purpose flour |
| 1 | cup | Oil |
| 2 | teaspoons | Baking soda |
| 2 | cups | Granulated sugar |
| 1 | teaspoon | Salt |
| 2 | teaspoons | Vanilla |
| ½ | teaspoon | Baking powder |
| 2 | cups | Coarsely grated, unpeeled |
| 1½ | teaspoon | Cinnamon |
| 1 | can | Crushed pineapple, drained |
| ¾ | teaspoon | Nutmeg |
| 1 | cup | Finely chopped nuts |
| 1 | cup | Currants |
Directions
In large bowl of electric mixer, beat eggs. Add oil, sugar and vanilla. Continue to beat until thick and foamy. With a spoon, stir in zucchini and pineapple. In large bowl, combine flour, baking soda, salt, baking powder, cinnamon and nutmeg. Stir into zucchini mixture until blended. Add nuts and currants. Stir until blended. Divide batter evenly between 2 greased and floured 9" x 5" x 3" loaf pans.
Bake at 350 degrees F for 60 minutes or until loaves test done. Cool in pans for 10 minutes. Turn out on wire cake racks to cool completely.
Yields: 2 loaves
From: Winnipeg Hydro Home Economists Zucchini Booklet