Zucchini-Pineapple Nut Bread
|All purpose flour||3 Cup (48 tbs)|
|Baking soda||2 Teaspoon|
|Baking powder||1 1⁄2 Teaspoon|
|Ground cinnamon||1 1⁄2 Teaspoon|
|Ground nutmeg||3⁄4 Teaspoon|
|Cooking oil||1 Cup (16 tbs)|
|Sugar||2 Cup (32 tbs)|
|Unpeeled zucchini||2 Cup (32 tbs), shredded|
|Canned crushed pineapple||8 1⁄4 Ounce, drained (1 Can)|
|Walnuts/Currants / raisins||1 Cup (16 tbs), chopped|
In a mixing bowl stir together flour, baking soda, baking powder, cinnamon, salt, and nutmeg; set aside.
In a mixer bowl beat together eggs, oil, sugar, and vanilla for 2 minutes.
Stir in shredded zucchini and drained pineapple.
Stir in flour mix ture till well combined.
Stir in nuts, currants, or raisins.
Turn batter into two greased 8x4x3-inch or 9x5x3 inch loaf pans.
Bake loaves in a 350Â° oven for 55 to 60 minutes or till wooden picks inserted near centers come out clean.
Cool in pans 10 minutes.
Remove from pans; cool thoroughly on wire racks