Quick Bread: Pineapple-Zucchini Bread

posted by Pat T 07-05-101 6:48 AM

Pineapple-Zucchini Bread

3 eggs
2 cups finely shredded zucchini
1 cup vegetable oil
1 can (8 oz.) crushed pineapple, drained
2 tsp. vanilla
3 cups all-purpose flour
2 cups sugar
2 tsp. baking soda
1-1/2 tsp. cinnamon
1 tsp. salt
3/4 tsp. nutmeg
1/2 tsp. baking powder
1 cup chopped nuts
1 cup raisins or currants, optional

Preheat oven to 350 degrees F.

In a bowl, combine the eggs, zucchini, oil, pineapple and vanilla. Combine the dry ingredients, stir into egg mixture, just until moistened. Fold in nuts and raisins, if desired. Pour into two greased 8- x 4- x 2-inch loaf pans.

Bake at 350 F. for 50-60 minutes, or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

Posted by Joanne at Nana’s Kitchen Sep-4-00 4:45 pm.

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