Zucchini Pineapple Bread - cooking recipe

Ingredients
    3 eggs
    1 cup oil
    2 cups sugar
    2 teaspoons vanilla
    2 cups zucchini, shredded
    1 (8 ounce) can crushed pineapple, drained
    3 cups flour
    2 teaspoons baking soda
    1 teaspoon salt
    1/2 teaspoon baking powder
    2 teaspoons cinnamon
    1 teaspoon nutmeg
    1/2 teaspoon ground cloves
    1 -2 teaspoon orange zest
    1 cup walnuts, finely chopped
Preparation
    Beat eggs in a large bowl to blend.
    Add oil, sugar, and vanilla and beat until thick and foamy.
    Stir in zucchini and pineapple.
    In a separate bowl combine flour, baking soda, salt, baking powder, cinnamon, nutmeg, cloves, orange zest, and nuts.
    Stir gently into zucchini mixture to blend.
    Bake in 2 greased loaf pans at 350 degrees.
    Check after 50 minutes by testing with a toothpick, if toothpick comes out clean bread is done, if not put back in for another 5 minutes.
    Cool 10 minutes.
    * For 4 small loaves, bake approximately 35 - 40 minutes.

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