Ingredients
-
3
-
1
-
2
-
2
-
2
-
1
-
3
-
2
-
1
-
1/2
-
2
-
1
-
1/2
-
1 - 2
-
1
Directions
Zucchini Pineapple Bread, I found this in a cookbook from college It’s an excellent way to use up your zucchini’s in the summer and makes your house smell wonderful , Thanks! I think this is a great recipe – good flavors that come together nicely Instead of all the oil, used 1/2 c applesauce and 1/2 c oil, which I think makes the bread bake up a little faster – mine was done in about 45 minutes I’ll definitely make this again
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Steps
|
1
Done
|
Beat Eggs in a Large Bowl to Blend. |
|
2
Done
|
Add Oil, Sugar, and Vanilla and Beat Until Thick and Foamy. |
|
3
Done
|
Stir in Zucchini and Pineapple. |
|
4
Done
|
in a Separate Bowl Combine Flour, Baking Soda, Salt, Baking Powder, Cinnamon, Nutmeg, Cloves, Orange Zest, and Nuts. |
|
5
Done
|
Stir Gently Into Zucchini Mixture to Blend. |
|
6
Done
|
Bake in 2 Greased Loaf Pans at 350 Degrees. |
|
7
Done
|
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. |
|
8
Done
|
Cool 10 Minutes. |
|
9
Done
|
* For 4 Small Loaves, Bake Approximately 35 - 40 Minutes. |
