Oregonized Zucchini Pineapple Bread

14 ingredients
10 steps

Ingredients

  • 3 eggs
  • 1 cup oil
  • 2 cups sugar
  • 2 teaspoons pure vanilla extract
  • 2 cups shredded zucchini, unpeeled
  • 1 (8 1/2 ounce) can crushed pineapple, drained
  • 3 cups unbleached flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 12 teaspoon baking powder
  • 1 12 teaspoons cinnamon
  • 34 teaspoon freshly grated nutmeg
  • 1 cup hazelnuts, chopped coarsely
  • 1 cup dried cranberries

Directions

  1. 1
    Preheat oven to 350 degrees.
  2. 2
    In a large mixing bowl, cream together the eggs, oil, sugar and vanilla.
  3. 3
    Stir in the shredded zucchini and pineapple.
  4. 4
    In a separate bowl combine the remaining ingredients just until moistenend.
  5. 5
    Stir the dry ingredients into the wet ingredients just until blended.
  6. 6
    DO NOT overmix!
  7. 7
    Divide the batter into 2 greased and sugared 5x9 inch aluminum loaf pans.
  8. 8
    Bake in the preheated oven for about 1 hour.
  9. 9
    Cool in pans for 10 minutes then turn out onto a cooling rack.
  10. 10
    Try this with a cream cheese frosting with hazelnut extract!

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