Behind the Recipes
Pineapple Zuchini Bread by Divya Gugnani
Makes 15 servings
INGREDIENTS:
3 eggs
2 cups sugar
1 cup vegetable oil
2 tsp. vanilla
2 cups coarsely shredded, unpeeled zucchini
1 can (8 ounces) crushed pineapple, well drained
3 cups all-purpose flour
1 1/2 tsp. ground cinnamon
2 tsp. baking soda
1 tsp. salt
1/2 tsp. baking powder
1 1/2 tsp. cinnamon
3/4 tsp. ground nutmeg
1 cup pecans, finely chopped
PREPARATION:
1. Heat oven to 350 degrees F. Lightly grease two 9-inch loaf pans; set aside.
2. In a mixing bowl, beat eggs until frothy. Beat in sugar, oil and vanilla. Continue beating until mixture is thick and foamy. Mix in zucchini and pineapple.
3. In a second bowl, mix together flour, baking soda, salt, baking powder, cinnamon, nutmeg and nuts. Mix in zucchini; stir until all flour is moistened.
4. Spoon batter into two, 9-inch lightly-greased pans. Bake 50 to 60 minutes.
photo courtesy of myrecipes.com
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