Wednesday, September 1, 2010

Zucchini Pineapple Loaf

Here's a yummy recipe for all of that zucchini you, or if you're like me, you're mother-in-law has grown!

2 Eggs

1/2 cup cooking oil

1 cup granulated sugar

1 cup grated zucchini, unpeeled

1/2 cup crushed pineapple, drained

1 tsp Vanilla

2 cups flour

1 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

3/4 tsp cinnamon

1/4 tsp nutmeg

1/2 cup chopped nuts, optional

Beat Eggs, cooking oil and sugar. Stir in zucchini, pineapple and vanilla.

Measure remaining 7 ingredients into another bowl. Por all at once into batter. Stir just to moisten. Pour into greased 9x5x3 inch loaf pan. Bake in 350 F oven for 1 hour until it tests done. Cool for 10 minutes turn loaf out of pan to cool on rack. Wrap. Yield 1 loaf

I 4x the recipe and it made 5 nice size loaves. I also pureed the zucchini and added an extra cup and I used half white flour and half whole wheat. I cooked them all at the same time and they turned out great. I think they would freeze just fine too. Why make one when you can make 5!

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