Zucchini Pineapple Bread II You Have To Try
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| Zucchini Pineapple Bread II |
"This is a short bread that my mother used to make every summer time with the zucchinis from the garden."
Ingredients :
- three eggs, overwhelmed
- 2 cups white sugar
- 1 teaspoon vanilla extract
- 1 cup vegetable oil
- 2 cups grated zucchini
- three cups all-cause flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- half of cup raisins
- 1 cup chopped pecans
- 1 cup overwhelmed pineapple, drained
Instructions :
| Prep : 30M | Cook : 24M | Ready in : 1H30M |
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- Mix collectively the eggs, sugar, vanilla, oil, and zucchini in a big bowl.
- In a separate bowl mix collectively the flour, soda, baking powder, and salt. Add to the zucchini batter and mix well. Stir in raisins, nuts, and pineapple until just combined. Pour into 2-9x5x3 inch loaf pans.
- Bake in a preheated 325 diploma F (a hundred sixty five ranges C) for one hour, or till browned.
Notes :
- Reynolds® Aluminum foil may be used to hold food wet, prepare dinner it lightly, and make smooth-up easier.
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