Pineapple-Zucchini Loaf

Pineapple-Zucchini Loaf

Makes 2 9″ X 5″ loaves

3 eggs
1 1/2 cups sugar
1 cup oil
1 tablespoons vanilla
2 cups peeled, grated and well-drained zucchini
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
2 teaspoons grated lemon peel
1 teaspoon salt
1 8-ounce can crushed pineapple, undrained
1 cup chopped pecans or walnuts

Preheat oven to 350 degrees. Grease and flour 2 9″ X 5″ loaf pans. Beat eggs
until light and fluffy. Add sugar, oil and vanilla, blending well. Add zucchini.
In a separate bowl, sift together flour, baking powder, soda, and salt. Add dry
ingredient mixture to egg-zucchini mixture. Stir in pineapple and nuts. Combine
thoroughly. Pour batter into prepared loaf pans. Bake about 1 hour, until
toothpick inserted in center comes out clean. Cool on wire rack before removing
loaves from pans.

Really Yummy!

Category: Breakfast & Brunch
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