Spicy Pineapple-Zucchini Bread Recipe
Spicy Pineapple-Zucchini Bread is a simply delicious side dish. Try this amazingly tempting bread recipe; I am sure you will get a lot of compliments for this.
Ingredients
3 Eggs
1 Cup Salad Oil
2 Cups Sugar
2 Tsp. Vanilla
2 Cups Zucchini coarsely shredded
1 8 1/4 Oz. Can Crushed Pineapple, well drained
3 Cups Flour
2 Tsp. Soda
1 Tsp. Salt
1/2 Tsp. Baking Powder
1 1/2 Tsp. Ground Cinnamon
3/4 Tsp. Ground Nutmeg
1 Cup Walnuts, finely chopped
1 Cup Currants
Directions
With a rotary mixer, beat eggs to blend.
Add salad oil, sugar and vanilla.
Continue beating mixture until thick and foamy.
With a spoon, stir in zucchini and pineapple.
Combine allpurpose flour (unsifted), soda, salt, baking powder, cinnamon, nutmeg, walnuts and currants; stir dry ingredients gently into zucchini mixture just until blended.
Divide the batter equally between 2 greased and flourdusted 5" x 9" loaf pans.
Bake in a 350 degree oven for 1 hour, or until a wooden pick inserted in center comes out clean.
Cool in pans 10 minutes; turn out on wire racks to cool thoroughly.
Add salad oil, sugar and vanilla.
Continue beating mixture until thick and foamy.
With a spoon, stir in zucchini and pineapple.
Combine allpurpose flour (unsifted), soda, salt, baking powder, cinnamon, nutmeg, walnuts and currants; stir dry ingredients gently into zucchini mixture just until blended.
Divide the batter equally between 2 greased and flourdusted 5" x 9" loaf pans.
Bake in a 350 degree oven for 1 hour, or until a wooden pick inserted in center comes out clean.
Cool in pans 10 minutes; turn out on wire racks to cool thoroughly.
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