cinnamon, and nutmeg. blend in pineapple, zucchini and carrots. Stir flour mixture
Beat together sugar, oil, eggs and vanilla.
Stir in the pineapple, zucchini, walnuts and raisins.
In a separate bowl, combine the flour, baking soda, baking powder and cinnamon.
Add to zucchini mixture. Mix just until well blended.
Pour into 2 greased 8 1/2 x 4 1/2-inch loaf pans.
Bake at 350\u00b0 for 1 hour.
luffy. Reserve 1 tablespoon pineapple juice. Stir in pineapple, zucchini, and eggs. Add
Mix together eggs, sugar and oil.
Add flour, cinnamon, baking soda, baking powder and vanilla.
Mix.
Stir in pineapple, zucchini and walnuts.
Pour into greased loaf pans.
Bake at 350\u00b0 for
1
hour.
Makes
3
small or 1 large and 1 small loaf.
Mix the first 6 ingredients together and set aside.
Mix together in a bowl eggs, oil, sugar and vanilla.
When thoroughly mixed, add pineapple, zucchini, raisins and nuts.
Then stir in dry ingredients.
Pour into 2 greased and floured 9 x 5-inch loaf pans.
Bake in a preheated 350\u00b0 oven for 50 to 60 minutes.
Beat eggs.
Add sugar and oil, then stir in flour and pudding mix, then pineapple, zucchini, raisins and nuts.
Blend well. Bake at 350\u00b0 for 1 hour.
This makes 2 large or 3 small loaves.
hick and foamy. Stir in zucchini, pineapple, and flour mixture.
Pour
n large bowl; stir in zucchini and pineapple.
Combine flour, cinnamon
Cream eggs, oil and sugar; add pineapple and zucchini.
Then add dry ingredients.
I sometimes add more flour (up to 1/2 cup). Add nuts and raisins last.
I like a stiff batter, so if it's too soft or runny, add more flour.
Prepare bread pans (I line the bottom and sides with wax paper).
Bake at 350\u00b0 for 1 hour.
Makes 2 \"fat\" or 3 \"skinny\" loaves of bread.
Beat eggs and mix in sugar, oil, vanilla, zucchini and pineapple.
Sift dry ingredients together and mix thoroughly with zucchini mixture.
Add raisins and nuts.
Mix well.
Pour batter into 2 greased and floured loaf pans.
Put in cold oven and turn to 325\u00b0 (no preheat). Bake 45 minutes to 1 hour or until bread tests done with toothpick.
Cool in pans.
In large bowl of electric mixer, beat eggs, oil, sugar and vanilla until well mixed.
Stir in zucchini, pineapple and and can juice, flour, baking soda, cinnamon, salt, nutmeg and baking powder.
Fold in raisins and nuts.
Pour batter into two greased 9 x 5-inch loaf pans.
Bake at 350\u00b0 one hour or until bread tests done.
Makes 2 loaves.
In 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 separate bowl, stir together flour, baking 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 floured 9 x 5-inch loaf pans.
Bake at 350\u00b0 for 1 hour or until bread begins to pull away from sides of pan.
oaf pan.
For the Bread: In a large bowl, beat
Beat together sugar and eggs.
Blend in oil and vanilla.
Stir in zucchini and pineapple.
Mix coconut, raisins and pecans.
Stir together flour, cinnamon, baking soda, baking powder and salt. Stir coconut mixture into flour mixture.
Stir all into batter. Grease and flour two bread pans.
Divide mixture between pans. Bake at 350\u00b0 for 60 to 65 minutes.
oistened, then fold in the zucchini, carrots, pineapple, walnuts, and raisins until
Combine first four ingredients in large mixing bowl.
Beat until thick.
Stir in zucchini and pineapple.
Combine remaining ingredients and mix well.
Stir this into zucchini mixture until just moistened.
With a rotary beater, beat eggs to blend.
Add salad oil, sugar and vanilla.
Continue beating mixture until thick and foamy.
With a spoon, stir in zucchini and pineapple.
Combine all-purpose flour (unsifted), soda, salt, baking powder, cinnamon, nutmeg, walnuts and currants; stir dry ingredients gently into zucchini mixture just until blended.
Beat eggs.
Add oil, sugar and vanilla.
Beat until foamy. Stir in zucchini and pineapple.
In separate bowl, mix flour, soda, salt, baking powder, spices, fruit and nuts until blended. Stir gently into zucchini mixture just until blended.
Spoon equally into 2 greased and flour dusted loaf pans.
Bake at 350\u00b0 for 1 hour or until bread pulls away from the side of the pans. Cool in pans for 10 minutes.
poon, stir in the zucchini and the pineapple. Combine the flour with
Beat eggs lightly with rotary mixer.
Add oil, sugar and vanilla.
Continue beating until thick and foamy.
Stir in zucchini and pineapple.
In another bowl, combine flour, soda, salt, baking powder, cinnamon, nutmeg and nuts.
Stir gently into zucchini mixture, just until blended.
Divide batter equally between 2 greased and floured 9 x 5-inch loaf pans.
Bake at 350\u00b0 for 1 hour until wood pick inserted in center comes out clean. Cool in pans for 10 minutes.
Turn out on wire racks to cool thoroughly.
Makes 2 loaves.