ZUCCHINI BREAD--ANNIE
Source of Recipe
CF-ANNIE
Recipe Introduction
My zucchini bread turns out moist, but it calls for a cup of pineapple. I use crushed pineapple, not chunks. I do not put nuts in mine, only because I don't like nuts in my quick breads and sometimes I add vanilla chips or coconut. I think the coconut makes it "drier", though. If I don't have enough zucchini, I make it up with grated carrots.
List of Ingredients
3 eggs
1 cup vegetable oil
2 cups sugar
2 tsp. vanilla
2 cups coarsely shredded zucchini
1 cup well drained crushed pineapple
3 cups flour, unsifted
2 tsp. soda
1 tsp. salt
1/2 tsp. baking powder
1 1/2 tsp., ground cinnamon
3/4 tsp. nutmeg
1 cup chopped walnuts (optional)
1 cup raisins or currants, vanilla chips or coconut (optional)
Beat eggs, oil, sugar, vanilla until thick and foamy. With a spoon stir in zucchini and pineapple. Combine flour, soda, salt, baking powder, cinnamon, nutmeg, nuts and raisins, currants, coconut or chips. Stir gently into zucchini mixture just until well blended. Divide batter between 2 greased and floured 9x5 bread pans.
Bake at 350F for one hour or until toothpick inserted in middle of loaf comes out clean.
Annie
Recipe
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