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Grandma’s Spicy Pineapple-Zucchini Bread
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Description
A wonderful use of abundant zucchini, and it freezes well too! Wrap tightly in foil and then a freezer bag, or any other method of your choosing.
Ingredients
- 3 whole Eggs
- 1 cup Veg. Oil
- 2 cups Sugar
- 2 teaspoons Vanilla Extract
- 2 cups Coarsely Shredded Zucchini
- 1 can 8 Oz. Well Drained Crushed Pineapple
- 3 cups Unsifted Flour
- 2 teaspoons Baking Soda
- 1 teaspoon Salt
- ½ teaspoons Baking Powder
- 1-½ teaspoon Cinnamon
- ¾ teaspoons Nutmeg
- 1 cup Chopped Nuts (pref. Walnuts)
- 1 cup Chopped Raisins
Preparation
Beat: 3 eggs
Add: 1 cup salad oil
2 cups sugar
2 tsp. vanilla
Beat till thick and foamy
Stir in: 2 cups coarsely shredded zucchini
1 can (8 oz.) well drained crushed pineapple
Combine: 3 cups unsifted flour
2 tsp. baking soda
1 tsp. salt
½ tsp. baking powder
1 ½ tsp. cinnamon
¾ tsp. nutmeg
1 cup finely chopped nuts
1 cup finely chopped raisins
Stir into zucchini mixture
Fills TWO 5×9 pants.
Bake at 350 for 1 hour
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navashara on 7.22.2009
My grandmother made this bread, and then my mother, and now me! Very yummy and easy to make, also the first bread I ever made, so it can’t be too hard! If you have a garden with zucchini coming out your ears, this is a great way to bake and freeze for later. Enjoy!