| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
|
Breads |
6 |
Servings |
INGREDIENTS
| 3 |
|
Eggs |
| 3 |
c |
All-purpose flour |
| 1 |
c |
Oil |
| 2 |
ts |
Baking soda |
| 2 |
c |
Granulated sugar |
| 1 |
ts |
Salt |
| 2 |
ts |
Vanilla |
| 1/2 |
ts |
Baking powder |
| 2 |
c |
Coarsely grated, unpeeled |
| 1 1/2 |
ts |
Cinnamon |
| 1 |
cn |
Crushed pineapple, drained |
| 3/4 |
ts |
Nutmeg |
| 1 |
c |
Finely chopped nuts |
| 1 |
c |
Currants |
INSTRUCTIONS
In large bowl of electric mixer, beat eggs. Add oil, sugar and vanilla.
Continue to beat until thick and foamy. With a spoon, stir in zucchini and
pineapple. In large bowl, combine flour, baking soda, salt, baking powder,
cinnamon and nutmeg. Stir into zucchini mixture until blended. Add nuts and
currants. Stir until blended. Divide batter evenly between 2 greased and
floured 9" x 5" x 3 " loaf pans. Bake at 350 degrees F for 60 minutes or
until loaves test done. Cool in pans for 10 minutes. Turn out on wire cake
racks to cool completely.
Yields: 2 loaves
From: Winnipeg Hydro Home Economists Zucchini Booklet
Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@usa.net> on May 26, 98
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