Pineapple Zucchini Bread Recipe
Ingredients
1 cup (250 ml) walnuts
1 medium zucchini
3 eggs
1 cup (250 ml) vegetable oil
2 cups (500 ml) sugar
1 tablespoon (15 ml) vanilla extract
1 can (8 ounces or 227 g) crushed pineapple, drained
3 cups (750 ml) all-purpose flour
2 teaspoons (10 ml) baking soda
1 teaspoon (5 ml) salt
1/2 teaspoon (2 ml) baking powder
2 teaspoons (10 ml) ground cinnamon
2 teaspoons (10 ml) ground nutmeg
Directions
Preheat oven to 350°F (180°C).
Assemble Salad Maker with Shredder Disc and large bowl.
Process nuts and zucchini.
Set aside.
Assemble Mixer.
In large bowl, beat eggs, oil, sugar, and vanilla extract at MEDIUM-LOW.
Add all remaining ingredients.
Mix at LOW until dry ingredients are moistened then at MEDIUM-LOW until well combined.
Pour into 2 well-greased 8 1/2x4 1/2x2 5/8-inch (22x11x7 cm) loaf pans.
Bake 1 hour, or until toothpick inserted near center comes out clean.
Cool for 10 minutes before removing from pans.
Assemble Salad Maker with Shredder Disc and large bowl.
Process nuts and zucchini.
Set aside.
Assemble Mixer.
In large bowl, beat eggs, oil, sugar, and vanilla extract at MEDIUM-LOW.
Add all remaining ingredients.
Mix at LOW until dry ingredients are moistened then at MEDIUM-LOW until well combined.
Pour into 2 well-greased 8 1/2x4 1/2x2 5/8-inch (22x11x7 cm) loaf pans.
Bake 1 hour, or until toothpick inserted near center comes out clean.
Cool for 10 minutes before removing from pans.
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