Difference between revisions of "Zucchini-Pineapple Bread"
From Corbin Recipe Index
(Created page with "4 eggs<br> 2 c. sugar<br> 1 tbsp. vanilla<br> 1 c. vegetable oil<br> 1 1/2 tsp. Baking soda<br> 3/4 tsp. Baking powder<br> 1 1/2 tsp. salt<br> 1 tbsp. cinnamon<br> 3 1/2 c. fl...") |
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| + | ← [[breads]]<br> | ||
4 eggs<br> | 4 eggs<br> | ||
2 c. sugar<br> | 2 c. sugar<br> | ||
Latest revision as of 16:15, 29 September 2015
← breads
4 eggs
2 c. sugar
1 tbsp. vanilla
1 c. vegetable oil
1 1/2 tsp. Baking soda
3/4 tsp. Baking powder
1 1/2 tsp. salt
1 tbsp. cinnamon
3 1/2 c. flour
2 c. grated zucchini
1 small can crushed pineapple drianed
1 c. walnuts, chopped
1/2 c. coconut
Beat eggs; gradually beat in sugar and vanilla, then oil. Combine dry ingredients and mix well; add to egg mixture, mix well. Add zucchini, gradually mixing as you add. Add pineapple, coconut, & walnuts. Pour into 2 greased loaf pans. Bake at 325 degrees for an hour, may need an additional 20 minutes, depending on oven. Check with a cake tester or toothpick for doneness.
