Recipes

Recipe: ZUCCHINI WEEK: ZUCCHINI BREAD WITH PINEAPPLE AND NUTS

In case you didn't know, Sunday is National Sneak a Zucchini Onto Your Neighbor's Porch Night. To prepare for the inevitable onslaught, we'll offer a week's worth of recipes that utilize one of summer's most plentiful crops. Today's comes from bigoven.com.

INGREDIENTS

3 eggs, beaten

1 cup vegetable oil

2 cups sugar

2 teaspoons vanilla

2 cups zucchini, unpeeled

1 cup crushed pineapple, drained

3 cups flour

2 teaspoons baking soda

1 teaspoon salt

1 1/2 teaspoons baking powder

1 1/2 teaspoons cinnamon

3/4 teaspoons nutmeg

1 cup chopped pecans

1 cup raisins

DIRECTIONS

Preheat oven to 350 degrees. Mix eggs, oil, sugar and vanilla together. Add the zucchini and pineapple. Combine the dry ingredients and add to the zucchini mixture, mixing well. Add nuts and raisins and blend. Pour into 2 (9x5) greased and floured loaf pans. Bake for 1 hour. Cool 10 minutes in the pans and then turn on wire racks. Also may be cooked in small foil loaf pans and given as gifts. If so, reduce cooking time to 35 to 40 minutes. Yields 2 (9x5) loaves.

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