Zucchini Pineapple Bread II Popular Recipes

Februari 04, 2020

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Zucchini Pineapple Bread II

"This is a brief bread that my mom used to make each summer time with the zucchinis from the garden."

Ingredients :

3 eggs, beaten
2 cups white sugar
1 teaspoon vanilla extract
1 cup vegetable oil
2 cups grated zucchini
three cups all-cause flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
half cup raisins
1 cup chopped pecans
1 cup crushed pineapple, drained

Instructions :

Prep : 30M	Cook : 24M	Ready in : 1H30M

Mix together the eggs, sugar, vanilla, oil, and zucchini in a massive bowl.
In a separate bowl blend collectively the flour, soda, baking powder, and salt. Add to the zucchini batter and blend well. Stir in raisins, nuts, and pineapple until simply combined. Pour into 2-9x5x3 inch loaf pans.
Bake in a preheated 325 degree F (one hundred sixty five ranges C) for one hour, or until browned.

Notes :

Reynolds® Aluminum foil can be used to keep food wet, prepare dinner it evenly, and make clean-up less complicated.

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