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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Spicy Pineapple Zucchini Bread Recipe

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This recipe for Spicy Pineapple Zucchini Bread is from The Southwest District 2010 Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 eggs
1 cup salad oil
2 cups sugar
2 tbsp. vanilla
2 cups coarsely shredded zucchini
1 can (20oz.) well-drained crushed pineapple
3 cups all-purpose flour (un-sifted)
2 tsp. baking soda
2 tsp. salt
1/2 tsp. baking powder
1-1/2 tsp. cinnamon
3/4 tsp. ground nutmeg
1 cup finely chopped walnuts (and currants if you want)
Directions:
Directions:
With rotary mixer beat eggs to blend. Add salad oil, sugar, and vanilla. Continue beating mix until thick and foamy. With a spoon stir in zucchini and pineapple. Combine flour,soda, salt, baking powder, cinnamon, nutmeg and walnuts (and currants if wanted).

Divide the batter equally between 2 greased and flour dusted 5x9" loaf pans. Bake at 350º for 1 hour, or until wooden toothpick inserted in center comes out clean. Cool in pan for 10 minutes, turn out onto wire rack to cool thoroughly. Makes 2 large loaves or 4 small loaves.

 

 

 

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