 |
Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 32 |
|
Meals are even more memorable when I complement them with this light garden-fresh bread. The zucchini makes it so moist and tender...and the pineapple lends a delicate tropical twist to every delicious slice. Ingredients:
3 eggs |
2 cups finely shredded zucchini |
1 cup vegetable oil |
1 can (8 ounces) crushed pineapple, drained |
2 teaspoons vanilla extract |
3 cups king arthur unbleached all-purpose flour |
2 cups sugar |
2 teaspoons baking soda |
1-1/2 teaspoons ground cinnamon |
1 teaspoon salt |
3/4 teaspoon ground nutmeg |
1/2 teaspoon baking powder |
1 cup chopped nuts |
1 cup raisins, optional |
Directions:
1. In a large bowl, combine the eggs, zucchini, oil, pineapple and vanilla. Combine the dry ingredients; stir into egg mixture just until moistened. Fold in nuts and raisins if desired.
2. Pour into two greased 8-in. x 4-in. loaf pans. Bake at 350° for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool. Yield: 2 loaves.
|
|