[ Creative Cooking ]

Zucchini Pineapple Bread

ID: 880   Bread/Rolls  
  Yield/Servings: 2 loaves  
3 eggs
1 cup salad oil
2 cups sugar
2 tsp. vanilla
2 cups shredded zucchini
1 (8 oz.) can crushed pineapple
2 cups all purpose flour (unsifted)
2 tsp. soda
1 tsp. salt
1/2 tsp. baking powder
1 1/2 tsp. cinnamon
3/4 tsp. nutmeg
1 cup fine chopped walnuts
1 cup fine chopped currants or raisins

Beat eggs to blend. Add salad oil, sugar, and vanilla. Beat to thick and foamy. Stir in with spoon coarsely shredded zucchini and well drained crushed pineapple.

Combine flour, soda, salt, baking powder, cinnamon, nutmeg, walnuts, and currants or raisins.

Stir gently into mixture just to blend. Bake in 2 greased and floured loaf pans at 350 degrees 1 hour or till done. Cool in pans 10 minutes then turn out on racks.

Submitted by:
Creative Cooking

©   Copy & Copyright 1998 - 2002   Creative Computing     All rights reserved.

Recipes are for personal use only. You may NOT use our recipes in collections of recipes, cookbooks, web sites, etc. without permission from Creative Computing.

[ Close window to return to record ]