Spiced Zucchini Bread
- Ready In:
- 1hr 20mins
- Ingredients:
- 12
- Yields:
-
2 loaves
- Serves:
- 20
ingredients
- 3 cups flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1⁄2 teaspoon baking powder
- 1 1⁄2 teaspoons cinnamon
- 3⁄4 cup chopped nuts (walnuts or pecans)
- 3 eggs
- 1 cup vegetable oil
- 1 teaspoon vanilla
- 2 cups sugar
- 2 cups zucchini, coarsly grated
- 1 (8 ounce) can crushed pineapple, drained
directions
- Combine flour, baking soda, salt, baking powder, cinnamon & nuts. Set aside.
- Beat eggs in a large bowl. Add sugar, oil and vanilla. Beat until creamy. Stir in zucchini and pineapple.
- Add dry ingredients, stirring only until moistened.
- Spoon into two well-greased and floured loaf pans.
- Bake at 300 degrees for one hour. Cool for 10 minutes in pans before transferring to a baking rack.
- Enjoy!
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RECIPE SUBMITTED BY
I'm a pastor's wife and mother of two beautiful kids, a girl (7) and a boy (5). I homeschool (yes, I'm crazy!) and stay additionally busy with ministry, homemaking, and the usual extracurricular kid stuff like sports, ballet, and music lessons! I come from a long line of great Southern cooks and I enjoy the time-tested traditional recipes of the past as well as new techniques (which are usually lower in calories and require less salt pork and lard -- haha!).
My favorite cookbooks are the "NY Times Cookbook" by Craig Claiborne, and one called "Down Home" by John Hadamuscin. I have never had a dud from either of these books! I also enjoy finding old community cookbooks in used book stores. Some of the best cook books are the ones put together by women's clubs, churches, etc. from long ago! I also love Cook's Magazine! Great ideas and helpful tips and reviews.
I enjoy fishing (yes, I'm a Southerner!), hiking, and crafts of all kinds.