Zucchini Pineapple Loaf Recipe
Ingredients
| Eggs | 2 | |
| Cooking oil | 1/2 Cup (16 tbs) | |
| Granulated Sugar | 1 Cup (16 tbs) | |
| Unpeeled zucchini | 1 Cup (16 tbs), shredded | |
| Crushed pineapple | 1/2 Cup (16 tbs), drained | |
| Vanilla | 1 Teaspoon | |
| All purpose flour | 2 Cup (16 tbs) | |
| Baking soda | 1 Teaspoon | |
| Baking powder | 1/2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Cinnamon | 3/4 Teaspoon | |
| Nutmeg | 1/4 Teaspoon | |
| Nuts | 1/2 Cup (16 tbs), chopped |
Directions
GETTING READY
1. Pre-heat the oven to 350ºF (180°C).
2. Apply butter or margarine on a 9x5x3 inch (23 x 12 x 7 cm) loaf pan.
MAKING
3. Take a mixing bowl, beat egg, oil and sugar with a hand blender. Add in zucchini, pineapple and vanilla; stir well.
4. In a second bowl, add flour, baking soda, baking powder, salt, cinnamon, nutmeg, and nuts. Mix well.
5. Transfer all the dry mixture at once into pineapple-zucchini mixture. Mix all together until just moistened.
6. Pour into loaf pan and bake for 60 minutes.
7. Check the doneness with a toothpick. Cool for 10 minutes. Take away from pan to finish cooling on rack.
SERVING
8. Make slices, apply butter over them and serve. Or wrap and store.
1. Pre-heat the oven to 350ºF (180°C).
2. Apply butter or margarine on a 9x5x3 inch (23 x 12 x 7 cm) loaf pan.
MAKING
3. Take a mixing bowl, beat egg, oil and sugar with a hand blender. Add in zucchini, pineapple and vanilla; stir well.
4. In a second bowl, add flour, baking soda, baking powder, salt, cinnamon, nutmeg, and nuts. Mix well.
5. Transfer all the dry mixture at once into pineapple-zucchini mixture. Mix all together until just moistened.
6. Pour into loaf pan and bake for 60 minutes.
7. Check the doneness with a toothpick. Cool for 10 minutes. Take away from pan to finish cooling on rack.
SERVING
8. Make slices, apply butter over them and serve. Or wrap and store.
Chef
