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Categories:
eggs salad oil sugar vanilla zucchini pineapple flour baking soda baking powder ground cinnamon ground nutmeg walnuts currants
Viewed: 6 - Published at: 6 years agoIngredients
- 3 eggs
- 1 c. salad oil
- 1 c. sugar
- 2 tsp. vanilla
- 2 c. coarsely shredded unpeeled zucchini
- 1 (8 1/4 oz.) can well drained crushed pineapple
- 3 c. flour (unsifted)
- 2 tsp. baking soda
- 1/2 tsp. baking powder
- 1 1/2 tsp. ground cinnamon
- 3/4 tsp. ground nutmeg
- 1 c. finely chopped walnuts
- 1 c. currants or raisins
Method
- In large bowl, beat eggs until frothy.
- Add oil, sugar and vanilla.
- Continue beating until mixture is thick and foamy.
- Stir in zucchini and pineapple.
- In separate bowl, stir together flour, baking soda, salt, baking powder, cinnamon, nutmeg, walnuts and currants until thoroughly blended.
- Stir gently into zucchini mixture just until blended.
- Spoon batter equally into 2 greased and floured 9 x 5-inch loaf pans.
- Bake at 350° for 1 hour or until bread begins to pull away from sides of pan.
