Zucchini Pineapple Bread

środa, 12 lutego 2014

Zucchini Pineapple Bread

Time: 1 hrs 30 mins

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.

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