Pineapple Zucchini Bread
May use mandarin oranges, cut-up, drained in place of pineapple.
I believe this recipe is from Viola.
2 tspvanilla extract
1 cvegetable oil
1 tspbaking powder
1 tspbaking soda
1 ccrushed pineapple, drained
1 cpecans or walnuts, chopped
How to Make Pineapple Zucchini Bread
- Peel, grate and drain zucchini, set aside.
- Beat eggs until fluffy.
- Add sugar, vanilla and oil to the eggs and beat well.
May substitute 1/4 cup smooth applesauce for 1/4 cup of the oil to reduce amount of fat in recipe.
- Add rest of ingredients. Mix well.
Pour into (2) greased and floured loaf pans.
Bake 1 hour at 325 degrees or until tests done with a toothpick.
Cool in pan for 10 minutes then remove and place on wire rack to cool completely.