Pineapple-zucchini Bread Recipe
Yield: 20 servingsRecipe by luhu.jp
Ingredients:
3 each: eggs,
2 tsp: baking soda,
1 cup: safflower oil,
1 tsp: salt,
2 cup: brown sugar,
1/2 tsp: baking powder,
2 tsp: vanilla,
1 1/2 tsp: cinnamon,
2 cup: zucchini, coarsely shredded
3/4 tsp: nutmeg,
1 1/2 cup: crushed pineapple,
1 cup: raisins,
3 cup: unbleached flour,
Directions:
With an electric mixer, beat eggs. Add safflower oil, sugar and vanilla;
continue beating mixture until foamy. With a spoon, stir in zucchini and
pineapple. Combine flour, soda, salt, baking powder, cinnamon and nutmeg.
Add to zucchini mixture. Stir until well-blended. Add raisins. Pour into
oiled 9 x 5-inch loaf pans. Bake at 350 degrees for 1 hour. Cool at
least 10 minutes before slicing. Makes 2 loaves.
Source from luhu.jp
continue beating mixture until foamy. With a spoon, stir in zucchini and
pineapple. Combine flour, soda, salt, baking powder, cinnamon and nutmeg.
Add to zucchini mixture. Stir until well-blended. Add raisins. Pour into
oiled 9 x 5-inch loaf pans. Bake at 350 degrees for 1 hour. Cool at
least 10 minutes before slicing. Makes 2 loaves.
Source from luhu.jp
Tags
: breads