The Pioneer Woman Tasty Kitchen
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Zucchini Cake (Disguised As Bread)

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Level: Easy

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Description

Moist, sweet quick bread that you could swear was cake if it wasn’t loaf-shaped.

Ingredients

  • 3 cups All-purpose Flour
  • 2 teaspoons Baking Soda
  • 1 teaspoon Salt
  • ½ teaspoons Baking Powder
  • 1 teaspoon Cinnamon
  • ¾ cups Chopped Pecans
  • 3 whole Eggs
  • 2 cups Sugar
  • 1 cup Oil
  • 2 teaspoons Vanilla Extract
  • 8 ounces, weight Crushed Pineapple, Well Drained
  • 2 cups Shredded Zucchini

Preparation

Preheat oven to 350º. Grease and flour two 8×4-inch loaf pans.

Combine flour, baking soda, salt, baking powder, cinnamon and pecans. Set aside.

Beat eggs lightly in a large mixing bowl. Add sugar, oil, and vanilla; beat until creamy. Stir in pineapple and zucchini.

Add dry ingredients, stirring only until dry ingredients are moistened. Pour batter into the 2 prepared loaf pans.

Bake at 350º for 1 hour or until the top of the loaves test done. Cool 10 minutes in pans.Turn out onto a cooling rack and allow bread to cool completely.

Yields 2 loaves.

Optional: Sprinkling sugar on top of unbaked bread produces a sweet, crispy crust.

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