Pineapple Zucchini Bread
Pineapple Zucchini Bread
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Category
Dessert
Servings
Makes 2 5" x 9 Loaves
Ingredients
1 cup currants
1 cup finely chopped walnuts
3 eggs
1 cup vegetable oil
2 cups sugar
2 teaspoons vanilla
2 cups coarsely shredded zucchini
8 ounce can of crushed pineapple, drained
3 cups unsifted all purpose flour
2 teaspoons baking soda
1 teaspoon salt
½ teaspoon baking powder
1 ½ teaspoon ground cinnamon
¾ teaspoon ground nutmeg
Directions
Preheat oven to 350
Beat 3 eggs until blended
Add vegetable oil, sugar and vanilla and beat until thick and foamy
With a spoon, stir in zucchini and drained pineapple
In a separate bowl, combine flour, baking soda, salt, baking powder, cinnamon, nutmeg, walnuts and currants
Gently fold the dry ingredients into the zucchini mixture
Divide batter equally between 2 greased and floured 5” x 9” loaf pans
Bake for one hour or until a tooth pick inserted comes out clean
Cool in the pan for 10 minutes
Turn out onto wire rack and cool thoroughly
Recipe Note
This tasty bread makes a unique holiday gift - use six miniature loaf pans instead of two 5" x 9" loaf pans.
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