As promised, I'm finally getting around to sharing the recipe for my blue-ribbon-winning Pineapple-Zucchini Bread.
3 eggs 3 c. flour
2 c. shredded zucchini 2 c. sugar
3/4 c. oil 2 tsp. baking soda
8 oz. can crushed pineapple 1/2 tsp. baking powder
1/4. c. pineapple juice 1 tsp. cinnamon
2 tsp. vanilla extract 1 tsp. salt
Drain the crushed pineapple, reserving 1/4 cup of the pineapple juice. Combine the eggs, zucchini, oil, crushed pineapple and juice, and vanilla extract. In a separate bowl, mix the remaining ingredients, then stir into the liquid ingredients until just moistened. Divide the batter between two greased loaf pans. Bake at 350° for approximately 50-60 minutes, or until it tests done. Let cool in the pans for 10 minutes, then remove from pans and cool completely on wire racks.
Mmmmmmmmmmmmm. This sounds YUMMY!ReplyDelete
I've never made zucchini bread as I don't like zucchini, but I like pineapple a lot so... I might have to try this!ReplyDelete
Ooooh..yum! I love anything with pineapple!ReplyDelete
This sounds delicious! Thank you for sharing the recipe with all of us, Cindy!ReplyDelete
This sounds YUMMY! :) I'm printing this for my mom ... she makes amazing zucchini bread, so I bet she'll love this! :)ReplyDelete