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Pineapple zucchini bread
Pineapple Zucchini Bread
Recipe By : Elizabeth Powell
Serving Size : 12 Preparation Time :1:30
Categories : Breads
Amount Measure Ingredient -- Preparation Method
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3 eggs
1 cup salad oil
2 cups sugar
2 teaspoons vanilla
2 cups zucchini -- coarsely shredded
8 ounces crushed pineapple -- one can, drained
3 cups unsifted flour
2 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon baking powder
1 1/2 teaspoons cinnamon
1 cup chopped nuts
1 cup raisins
In a bowl, beat eggs, salad oil, sugar, and vanilla until well mixed.
Stir in zucchini and pineapple.
In a separate bowl sift together flour, baking soda, salt , baking
powder, and cinnamon.
Mix dry ingredients into zucchini mixture until just blended. Add
nuts and raisins. Pour into two greased and floured baking pans. Bake at
350 degrees for one hour or until a toothpick comes out clean.
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Per serving: 544 Calories; 26g Fat (42% calories from fat); 7g Protein; 73g
Carbohydrate; 45mg Cholesterol; 421mg Sodium
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| Free recipe:
Pineapple zucchini bread
(Recipe source online. Easy and quick cooking food, low fat cook/ cookie,
healthy vegetarian diet for breakfast, dinner or supper. No secret recipie) |
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