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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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This recipe was given to me by my neighbor and has become a favorite at family and church gatherings. I've been told that it is great to eat for breakfast the next morning and freezes well but the loaves never last that long! Ingredients:
3 cups all-purpose flour |
2 teaspoons baking soda |
1 teaspoon salt |
1/2 teaspoon baking powder |
1 1/2 teaspoons ground cinnamon |
1 cup chopped pecans |
1 cup black walnuts or 1 cup english walnuts |
3 eggs |
2 cups sugar |
1 cup vegetable oil |
3 cups shredded zucchini |
1 (8 ounce) can crushed pineapple (well drained) |
1 teaspoon vanilla |
Directions:
1. Preheat oven to 350 degrees.
2. Combine first 7 dry ingredients.
3. Beat eggs slightly then add sugar, oil and vanilla.
4. Add dry ingredients, pineapple and zucchini.
5. Spray two loaf pans with non-stick cooking spray.
6. Bake at 350 degrees for one hour. Cool before removing from pans.
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