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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Pineapple Zucchini Bread Recipe

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This recipe for Pineapple Zucchini Bread is from Abyssinian Recipes , 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:  
1 cup vegetable oil
3 eggs
1/2 cup sugar
2 tsp. vanilla
2 cups shredded zucchini
1 can (8 1/2 oz.) unsweetened crushed pineapple (drained)
3 cups all-purpose flour
1 1/2 tsp. cinnamon
1 tsp. baking soda
3/4 tsp. salt
3/4 tsp. nutmeg
1 cup raisins
1 cup chopped walnuts
Directions:
Directions:
Mix oil, eggs sugar, vanilla in a large bowl. Stir in zucchini & pineapple. In a medium bowl mix flour, cinnamon, soda, salt nutmeg. Then stir in raisins and walnuts.

Pour batter into 2 greased loaf pans (8 1/2 x 4 1/2 x 2 1/2) bake in pre-heated oven at 350 degrees (50-60 mins) until golden brown & toothpick inserted in center comes out clean. Cool in pan 10 minutes, remove and cool completely on a wire rack.
Personal Notes:
Personal Notes:
Calories per slice - 134

 

 

 

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