"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Zucchini-Pineapple Quick Bread Recipe

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This recipe for Zucchini-Pineapple Quick Bread, by , is from The Lucas Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Patsy Sonnentag
Added: Tuesday, June 10, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3 cups all purpose flour, sifted
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1 1/2 teaspoons cinnamon
2 large eggs
2 cups sugar
2 cups grated zucchini
2/3 cups canola oil
1/2 cup egg substitute
2 teaspoons vanilla
2 8oz cans crushed pineapple, drained

Directions:
Directions:
Preheat oven to 325. Combine flour, salt and next 3 ingredients (through cinnamon) in a large bowl, stirring well with a whisk. Beat eggs until foamy. Add sugar, zucchini, oil, egg substitute, and vanilla beating until well blended. Add zucchini mixture to flour mixture, stirring until just moist. Fold in pineapple. Spoon batter into 2 loaf pans coated with baking spray. Bake at 325 for 1 hour or until wooden pick inserted into center comes out clean. Cool 10 minutes in pans on wire rack: remove from pans. Cool completely on wire racks.

Number Of Servings:
Number Of Servings:
14 per loaf

 

 

 

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