 |
Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
|
I found this in a cookbook from college. It's an excellent way to use up your zucchini's in the summer and makes your house smell wonderful. Ingredients:
3 eggs |
1 cup oil |
2 cups sugar |
2 teaspoons vanilla |
2 cups zucchini, shredded |
1 (8 ounce) can crushed pineapple, drained |
3 cups flour |
2 teaspoons baking soda |
1 teaspoon salt |
1/2 teaspoon baking powder |
2 teaspoons cinnamon |
1 teaspoon nutmeg |
1/2 teaspoon ground cloves |
1 -2 teaspoon orange zest |
1 cup walnuts, finely chopped |
Directions:
1. Beat eggs in a large bowl to blend.
2. Add oil, sugar, and vanilla and beat until thick and foamy.
3. Stir in zucchini and pineapple.
4. In a separate bowl combine flour, baking soda, salt, baking powder, cinnamon, nutmeg, cloves, orange zest, and nuts.
5. Stir gently into zucchini mixture to blend.
6. Bake in 2 greased loaf pans at 350 degrees.
7. Check after 50 minutes by testing with a toothpick, if toothpick comes out clean bread is done, if not put back in for another 5 minutes.
8. Cool 10 minutes.
9. * For 4 small loaves, bake approximately 35 - 40 minutes.
|
|