Pineapple Zucchini Bread - cooking recipe

Ingredients
    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
    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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