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Tropical Carrot-Zucchini Bread
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Description
This recipe came about when I had some odds and ends of ingredients lying around, a bit of zucchini here, some crushed pineapple there. I threw some carrot and coconut into the mix as well, and the result was this super tasty, super moist bread.
Ingredients
- 1 whole Egg
- ½ cups Vegetable Oil
- ¾ cups Granulated Sugar
- 1 teaspoon Vanilla Extract
- ½ cups Shredded Zucchini
- ½ cups Shredded Carrot
- 4 ounces, fluid Crushed Pineapple, Undrained
- ½ cups Shredded Sweetened Coconut
- 1-½ cup Flour
- 1 teaspoon Baking Soda
- ½ teaspoons Salt
- ¼ teaspoons Baking Powder
- ¾ teaspoons Cinnamon
- ¼ teaspoons Nutmeg
Preparation
Whisk together the egg, oil, sugar, and vanilla extract. Stir in remaining ingredients just until combined.
Pour batter into a greased and floured 8×4 inch loaf pan. Bake at 350 degrees for 1 hour or until a knife inserted into the center comes out clean. Let cool in the pan for 15 minutes before turning out onto a cooling rack.
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wannatri on 9.8.2010
I made this today and oh my goodness is it good!! The only thing I did was make it in mini loaf pan. I ate one loaf and sent the rest to my family. thank you!!