Spicy Pineapple Zucchini Bread
|Salad oil||1 Cup (16 tbs)|
|Sugar||2 Cup (32 tbs)|
|Coarsely shredded zucchini||2 Cup (32 tbs), unpeeled|
|Canned crushed pineapple||8 1⁄4 Ounce, well drained (1 Can)|
|All purpose flour||3 Cup (48 tbs), unsifted|
|Baking powder||1⁄2 Teaspoon|
|Ground cinnamon||1 1⁄2 Teaspoon|
|Ground nutmeg||3⁄4 Teaspoon|
|Finely chopped walnuts/Currants||1 Cup (16 tbs)|
In a large bowl, beat eggs until frothy; add oil, sugar, and vanilla; continue beating until mixture is thick and foamy.
Stir in zucchini and pineapple.
In a separate bowl, stir together flour, soda, salt, baking powder, cinnamon, nutmeg, walnuts, and currants until thoroughly blended.
Stir gently into zucchini mixture just until blended.
Spoon batter equally into 2 greased and flour-dusted 9 by 5-inch loaf pans.
Bake in a 350° oven for 1 hour or until breads begin to pull away from sides of pans and a wooden skewer inserted In centers comes out clean.
Let cool in pans for 10 minutes; then turn out onto racks to cool completely.