Quick- Maui bread
Source of Recipe
Chicago Tribune 1/30/02
List of Ingredients
Preparation time: 15 minutes
Cooking time: 1 hour
Cooling time: 30 minutes
Yield: 12 servings
2 cups sugar
1 cup oil
3 eggs, beaten
2 teaspoons vanilla
1 medium zucchini, grated, drained
1 cup crushed pineapple, drained
3 cups flour
1 cup each; golden raisins, pecans, chopped
2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 teaspoon each: cinnamon, allspice, mace
3/4 teaspoon salt
Recipe
1. Heat oven to 350 degrees. Whisk together sugar, oil, eggs and vanilla in a large bowl; until combined. Add zucchini and pineapple.
2. Mix flour, raisins, pecans, baking soda, baking powder, cinnamon, allspice, mace, salt, in a medium bowl. Add to zucchini mixture until combined.
3. Pour batter into greased 8- by 4-inch loaf pans. Bake until golden, 1 hour. Cool in pan 30 minutes. Turn onto rack to cool completely. Wrap; refrigerate overnight, if you like.
Nutrition information per serving:
535 calories, 44% of calories from fat, 27 g fat, 3.4 g saturated fat, 55 mg cholesterol, 70 g carbohydrates, 6 g protein, 425 mg sodium, 2.7 g fiber
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