Oregonized Zucchini Pineapple Bread
- Ready In:
- 1hr 15mins
- Ingredients:
- 14
- Yields:
-
2 loaves
ingredients
- 3 eggs
- 1 cup oil
- 2 cups sugar
- 2 teaspoons pure vanilla extract
- 2 cups shredded zucchini, unpeeled
- 1 (8 1/2 ounce) can crushed pineapple, drained
- 3 cups unbleached flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1⁄2 teaspoon baking powder
- 1 1⁄2 teaspoons cinnamon
- 3⁄4 teaspoon freshly grated nutmeg
- 1 cup hazelnuts, chopped coarsely
- 1 cup dried cranberries
directions
- Preheat oven to 350 degrees.
- In a large mixing bowl, cream together the eggs, oil, sugar and vanilla. Stir in the shredded zucchini and pineapple.
- In a separate bowl combine the remaining ingredients just until moistenend.
- Stir the dry ingredients into the wet ingredients just until blended. DO NOT overmix!
- Divide the batter into 2 greased and sugared 5x9 inch aluminum loaf pans.
- Bake in the preheated oven for about 1 hour.
- Cool in pans for 10 minutes then turn out onto a cooling rack.
- Try this with a cream cheese frosting with hazelnut extract!
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Reviews
-
Very good and has a lovely blend of flavors - prefer this to other similar type breads. <br/>For us I did cut oil back to 3/4 cup and sugar by 1/2 cup. This is to accommodate our tastes but other people liked it that way too. The cranberries and hazelnuts are what makes this bread a step above others. So the only reason for a 4 rating is the amount of sugar and oil.
RECIPE SUBMITTED BY
COOKGIRl
United States