Pineapple Zucchini Bread - cooking recipe
Ingredients
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3 c. all-purpose flour
2 tsp. baking soda
1 tsp. salt
1/2 tsp. baking powder
1 c. finely chopped pecans
3 eggs
2 c. sugar
1 c. vegetable oil
2 tsp. vanilla extract
8 oz. can crushed pineapple, well drained
2 c. shredded zucchini
Preparation
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Combine dry ingredients and pecans.
Set aside.
Beat eggs lightly in a large bowl.
Add sugar, oil and vanilla and beat until creamy.
Stir in pineapple and zucchini.
Add dry ingredients and stir until well moistened.
Spoon into 2 well-greased and floured 8 x 4 x 3-inch loaf pans.
Bake at 350\u00b0 for 1 hour.
Cool in pans 10 minutes, then turn out on rack and cool thoroughly.
Yields 2 loaves.
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