How to cook Zucchini Bread with Pineapple
Zuchini recipe Ingredients
3 eggs
1 cup olive oil
2 cups sugar
2 teaspoons vanilla
2 cups coarsely grated zucchini
1 can (8oz) crushed pineapple, drained
3 cups all purpose flour
2 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon baking powder
1 1/2 teaspoon cinnamon
3/4 teaspoon nutmeg
1 cup chopped walnuts
1 cup raisins
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 5 by
9 inch 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.
Makes 2 loaves.
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