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Zucchini Bread Recipe

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This recipe for Zucchini Bread is from The Hagood Family 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:  
1 cup Crisco vegetable oil
3 eggs (well beaten)
2 t. vanilla extract
2 cups granulated sugar
3 cups all purpose flour
1 t. baking soda
¼ t. baking powder
1 t. salt
3 t. cinnamon
2 cups zucchini (raw, unpeeled, finely shredded)
1 cup chopped pecans
1 can (8 oz.) crushed pineapple (drained)
Directions:
Directions:
Preheat oven to 325º. Grease and flour loaf pans.
Mix well the oil, eggs and vanilla.
Sift dry ingredients together and gently combine the two mixtures.
Drain the zuchini of excess moisture.
Fold the zucchini, pecans, and pineapple in the mixture.
Pour into two 9 x 5 inch loaf pans or four 5 1/2 x 3 inch loaf pans.
Bake for 45 minutes to 1 hour or until a toothpick inserted in the center of the loaf comes out clean. The smaller pans will need a shorter baking time.
Cool in the pan on a wire rack.

 

 

 

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