Thursday, July 29, 2010

Zucchini, Zucchini & More Zucchini!

These three were just the beginning! So for any one else with lots of zucchini on their hands - here is my favorite zucchini recipe:

Zucchini Pineapple Bread


4 eggs

1 1/2 cups white sugar

2 teaspoons vanilla extract

1 cup vegetable oil

1 1/2 teaspoons ground cinnamon

3/4 teaspoon ground nutmeg

1 (8 ounce) can crushed pineapple, drained

2 cups grated zucchini

3 cups all-purpose flour

1 teaspoon salt

1 1/2 teaspoons baking soda

1 1/2 teaspoons baking powder

1.Combine flour, baking powder, baking soda, and salt.

2.In a large bowl, mix oil, eggs, vanilla, sugar, cinnamon, and nutmeg. Blend in pineapple and zucchini. Stir flour mixture into zucchini mixture. Pour batter into two greased and floured 9 x 5 inch loaf pans.

3.Bake at 350 degrees F (175 degrees C) for 1 hour. Cool on wire racks.
This was the second batch of the day, so I made three small loaves and 24 mini muffins.

One of the first two loaves out of the oven. Glad I had some throw away pans left from christmas baking! : )

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