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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Spicy Pineapple-Zucchini Bread Recipe

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This recipe for Spicy Pineapple-Zucchini Bread is from Morsels from the Mansons, 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 vegetable oil
2 cups sugar
2 tsp. vanilla
2 cups coarsely shredded, unpeeled zucchini
1 can (8¼ oz.) well-drained crushed pineapple
3 cups all-purpose flour, unsifted
2 tsp. baking soda
1 tsp. salt
½ tsp. baking powder
1½ tsp. ground cinnamon
¾ tsp. ground nutmeg
1 cup finely chopped walnuts
1 cup finely chopped currants
Directions:
Directions:
In large bowl, beat eggs until frothy. Add oil, sugar, and vanilla. Continue beating until mixture is thick and foamy. Stir in zucchini and pineapple.

In a separate bowl, stir together flour, baking soda, salt, baking powder, cinnamon, nutmeg, walnuts, and currants until thoroughly blended. Stir gently into zucchini mixture just until blended.

Spoon batter equally into 2 greased and flour-dusted 9 by 5-inch loaf pans.

Bake at 350º for 1 hour or until breads begin to pull away from sides of pans and a wooden toothpick inserted in centers comes out clean. Let cool in pans for 10 minutes; then turn onto baking racks to cool completely.
Number Of Servings:
Number Of Servings:
2 loaves
Personal Notes:
Personal Notes:
This is very moist due to the pineapple and was a work favorite. Also a good way to use up extra garden zucchini!

 

 

 

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