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