Zucchini - Pineapple Quick Bread
Total time
Author: MarshaLee
Recipe type: Bread
Serves: 16
- 3 Eggs
- 2 c. Zucchini, shredded
- 1 c.Vegetable Oil
- 1 - 8 oz can crushed pineapple, drained
- 2 tsp. Vanilla Extract
- 3 c. Flour
- 1¾ c. Sugar
- 2 tsp. Baking Soda
- 1½ tsp. Cinnamon
- 1 tsp. Salt
- ½ tsp. Baking Powder
- 1 c. Chopped Walnuts
- ½ c. Dried Cranberries
- Preheat oven to 350 degrees.
- Shred the zucchini. I use a food processor to do this.
- In a large bowl, combine eggs, zucchini, oil, pineapple and vanilla.
- In a separate bowl sift the dry ingredients together.
- Add the dry ingredients to the wet ingredients in large bowl.
- Fold in nuts and dried cranberries.
- Pour into 2 greased loaf pans.
- I used one loaf pan and one baking tube* since I was making the bread for a get-together. I will freeze the loaf for later.
- Bake for 50 to 55 minutes until golden brown and inserted toothpick comes out clean.
- Cool 10 minutes before removing bread from pans.
- *Baking Tube Instructions:
- Spray vegetable shortening inside tube and inside caps prior to using.
- Place a double thickness of parchment paper or foil over bottom of tube and then put the cap on.
- Only fill star tube ½ full. The others may be filled ⅔ full depending on recipe. (With my Banana Bread recipe I could only fill the tubes ½ way.)
- From: http://baking.about.com/od/breads/ht/bakingwithtubes.htm
Recipe by Simply Blessed at https://www.simply-blessed.com/?p=493
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