Recipes using zucchini

For the gardeners out there who have a lot of zucchini to use, here is a nice recipe that uses some and is very good.

Pineapple Zucchini Bread

3 c. all-purpose flour
2 c. granulated sugar
1 1/2 tsp. ground cinnamon
1 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
2 c. shredded zucchini
1 c. chopped walnuts
1 c. dried cranberries
1 can (8 oz) crushed pineapple, drained
3 eggs
1 c. salad oil
2 tsp. vanilla extract

Preheat oven to 350 degrees.  In large mixing bowl, stir together flour, sugar, cinnamon, salt, baking powder, baking soda, shredded zucchini, chopped walnuts, cranberries, and pineapple.  In small mixing bowl, beat eggs and oil on medium speed until light and fluffy.  Pour egg and oil mixture into large mixing bowl and stir with wooden spoon until moistened.  Add vanilla and mix.  Turn mixture into 2 greased and floured 9 inch by 5 inch loaf pans.  Bake for 50 to 60 minutes or until cake tester inserted in center comes out clean.  Cool in pan 10 minutes; invert onto wire rack, top side up, and cool completely.  If you do not like walnuts or cranberries, simply leave them out.

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