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Sunset Zucchini Bread Recipe

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This recipe for Sunset Zucchini Bread, by , is from The Chew Family Cooks, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Amy Shimer
Added: Thursday, November 6, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3 eggs
1 cup olive oil
2 cups sugar
2 teaspoons vanilla
2 cups coarsely grated zucchini
1 can (8oz) crushed pineapple, drained
3 cups all purpose flour
2 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon baking powder
1 1/2 teaspoon cinnamon
3/4 teaspoon nutmeg
1 cup raisins

Directions:
Directions:
In a large bowl, beat eggs. Add oil, butter, and sugar. Continue beating until thick and foamy. Stir in zucchini and pineapple. In a second bowl, mix the dry ingredients together. Add the dry ingredients to the wet, stirring gently. Fold in raisins. Divide the better between two 9x5 loaf pans. Bake at 350 F for 1 hour, or until a toothpick inserted into the center comes out clean. Cool in the pans for 10 minutes, then turn out to cool on wire racks.

Number Of Servings:
Number Of Servings:
2 loaves
Preparation Time:
Preparation Time:
1 hour 30 minutes
Personal Notes:
Personal Notes:
I love this moist and delicious bread! The pineapple really adds to the flavor tenderness.

 

 

 

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