Title: Pineapple-Zucchini Bread
Categories: Quick
Yield: 1 Servings

3		Eggs
1	c	Safflower oil
2	c	Brown sugar
2	ts	Vanilla
2	c	Zucchini, coarsely shredded
1 1/2	c	Crushed pineapple
3	c	Unbleached flour
2	ts	Baking soda
1	ts	Salt
1/2	ts	Baking powder
1 1/2	ts	Cinnamon
3/4	ts	Nutmeg
1	c	Raisins

With an electric mixer, beat eggs. Add safflower oil, sugar and vanilla; continue beating mixture until foamy. With a spoon, stir in zucchini and pineapple.

Combine flour, soda, salt, baking powder, cinnamon and nutmeg. Add to zucchini mixture. Stir until well-blended. Add raisins.

Pour into oiled 9 x 5-inch loaf pans. Bake at 350 degrees for 1 hour. Cool at least 10 minutes before slicing.

Makes 2 loaves. From: Earl Shelsby By fatfree-request@fatfree.com on Jun 16, 1997

previous

next