July 26, 2011

Pineapple Zucchini Bread

One more zucchini recipe (repost) for your summertime enjoyment!

Pineapple Zucchini Bread

3 eggs
1 c. oil (again...you can use 1/2 cup oil and 1/2 cup applesauce)
2 tsp. vanilla
2 c. sugar
2 ripe and mashed bananas

3 c. flour
2 tsp. baking soda
1 tsp. salt
1/2 tsp. baking powder
1 1/2 tsp. cinnamon
3/4 tsp. nutmeg
8 1/4 oz. can crushed pineapple drained
2 cups grated zucchini (can be peeled or unpeeled)

Beat together eggs, oil, sugar, vanilla, and bananas until well mixed.  Stir in grated zucchini and drained pineapple.  Stir together (I use a whisk) flour, baking soda, salt, baking powder, cinnamon, and nutmeg.  Add flour mixture to wet mixture and stir until mixture is well blended.  Pour batter into greased and floured (only grease and flour the bottoms) 5x9 in. loaf pans (makes 2).  Bake at 350 degrees for 1 hour or until done.  (Knife poked in should come out clean.)


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