Zucchini Bread With Pineapple

Name: Zucchini Bread With Pineapple
Ingredients: 3 eggs; 1 cup olive oil; 2 cups sugar; 2 teaspoons vanilla; 2 cups coarsely grated zucchini; 1 (8 ounce) can crushed pineapple, drained; 3 cups all-purpose flour; 2 teaspoons baking soda; 1 teaspoon salt; 1/2 teaspoon baking powder; 1 1/2 teaspoons cinnamon; 1 tablespoon fresh grated nutmeg; 1/4 teaspoon cardamom; 1/4 teaspoon chinese ginger; 1 cup chopped walnuts

15 ingredients

4 steps

Ingredients

3 eggs
1 cup olive oil
2 cups sugar
2 teaspoons vanilla
2 cups coarsely grated zucchini
1 (8 ounce) can crushed pineapple, drained
3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon baking powder
1 1/2 teaspoons cinnamon
1 tablespoon fresh grated nutmeg
1/4 teaspoon cardamom
1/4 teaspoon chinese ginger
1 cup chopped walnuts

Directions

1

Preheat oven to 350°F
2

In a mixer, beat eggs. Aid oil, sugar, and vanilla; continue beating mixture until thick and foamy. With a spoon, stir in zucchini and pineapple.
3

In a separate bowl, combine flour, baking soda, salt, baking powder, cinnamon, nutmeg, cardamom, and ginger. A third at a time, add dry ingredients into wet and gently stir (by hand) after each addition. Add the walnuts and blend gently.
4

Divide the batter equally between 2 greased (Crisco) and flour-dusted 5 by 9 inch loaf pans. Bake for 1 hour or until a wooden pick inserted in to the center comes out clean. Cool in pans for 10-15 minutes. Turn out onto wire racks to cool thoroughly.