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Spicy Pineapple Zucchini Bread

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<p><a href="http://www.flickr.com/photos/gohumble/6137661449/">Image Credit</a></p>
Ingredients
  Eggs 3
  Salad oil 1 Cup (16 tbs)
  Sugar 2 Cup (32 tbs)
  Vanilla 2 Teaspoon
  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
  Soda 2 Teaspoon
  Salt 1 Teaspoon
  Baking powder 1⁄2 Teaspoon
  Ground cinnamon 1 1⁄2 Teaspoon
  Ground nutmeg 3⁄4 Teaspoon
  Finely chopped walnuts/Currants 1 Cup (16 tbs)
Directions

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.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Dish: 
Bread
Ingredient: 
Zucchini

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