2-1/2 cups shredded zucchini (2 - 3 small zucchini) drained
2, 20 oz cans crushed pineapple, well drained
3 cups flour
2 tsp. baking soda
1 tsp. salt
1/4 tsp. baking powder
1-1/2 tsp. cinnamon
1/4 tsp. nutmeg
1 cup currants or raisins
1 cup chopped nuts
Instructions
Preheat oven to 350 deg. Mix flour, baking soda, salt, baking powder, cinnamon and nutmeg and set aside. Beat eggs, oil, sugar and vanilla until thick.
With mixer on low speed, slowly add dry ingredients until blended. Then mix at higher speed until completely mixed. Batter will be very thick.
Stir in zucchini, pineapple, raisins and nuts.
Pour into two greased 9 X 5 inch loaf pans. Bake one hour or until cake tester comes out clean. Makes two loaves.
Serving
Suggestions
NOTE- Shred zucchini and drain pineapple the day ahead so they can really dry out. Otherwise bread feels wet. But it's really yummy!!
Originally Submitted
9/19/2009
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