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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Zucchini Bread Recipe

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This recipe for Zucchini Bread is from The Taradash Family Cookbook Project, 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:  
4 eggs
3/4 c. sugar
3/4 c. brown sugar
2 t. vanilla
1/2 c. oil
1/2 c. pineapple juice
2 t. cinnamon
3/4 t. nutmeg
20 oz. can of crushed pinapple
2 c. grated zucchini
3 c. flour
1 t. salt
1 1/2 t. baking soda
2 t. baking powder
1/2 c. chopped walnuts
1/2 c. dried cranberries
Directions:
Directions:
Put rack in the center of the oven. Preheat to 350º. In a large bowl, mix flour, salt, baking powder, and baking soda. Set aside. Drain pinapple juice into a measuring cup until 1/2 c. Drain balance of the juice into a small bowl. Soak the cranberries in that juice. Chop nuts and set aside. Grate the zucchini, measure 2 cups and set aside. In a large bowl blend the eggs, sugar, brown sugar, vannilla, 1/2 c. oil and 1/2 c. pinapple juice, cinnamon and nutmeg. To this add the zucchini and then the pinapple. (make sure it is drained well) Slowly add the flour mixture. Lastly drain the cranberries and add with the nuts. Lightly spray a loaf pan. Place parchment paper on the bottom. Add the batter. The rest of the batter will make 6 muffins. Place in the oven and set the timer for 20 min. The muffins should be done, test and remove. Set the timer for 35 min. Finish baking the bread. Test, if not done continue baking until the test comes out clean. Remove set out for a few minuets and then cool on a rack until completely cool prior to wraping or it will be mushy on the bottom.
Preparation Time:
Preparation Time:
30 min. plus baking time

 

 

 

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