Spiced Zucchini-Pineapple Bread


3 eggs
1 cup oil
2 cups sugar
2 tsp vanilla
2 cups zucchini, unpeeled and coarsely grated
1 can crushed pineapple, well drained
3 cups flour
2 tsp baking soda
1 tsp salt
1/2 tsp baking powder
1 1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1 cup currants (or mini chocolate chips)
1 cup pecans or walnuts, chopped


Preheat oven to 350 degrees F.

In a large bowl beat the eggs until frothy, add oil, sugar and vanilla and continue beating until mixture is thick and foamy. Stir in zucchini and pineapple.

In a separate bowl, stir together the flour, soda, salt, baking powder, cinnamon, nutmeg, nuts and currants until thoroughly blended. Stir gently into zucchini mixture just until blended. Spoon batter equally into two greased and flour-dusted 9" x 5" loaf pans.

Bake for 1 hour or until breads begin to pull away from sides of pans and a skewer comes out clean.

Cool in pans for 10 minutes, then turn out onto racks to cool completely.

Makes 2 loaves.

NOTE: I've also used this recipe to make a cake using a tube pan/bundt pan and then glazed it before serving.

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