Liketobake
08-10-2006, 12:56 AM
Our zucchini's are bigger then ever, and there are so many out in our garden right now. So the zucchini breads, loafs, cakes, and cooked dishes have now began to appear in our household.
I made this Zucchini Pineapple Loaf last night. It is a moist loaf so be warned. Using less pineapple would likely make it less moist.
Enjoy
Zucchini Pineapple Loaf
3 eggs
3/4 cup olive oil
2 cups peeled chopped up zucchini
1 cup drained crushed pineapple
1 tsp vanilla extract
1 tsp rum extract
about 1 cup sugar
1-1.5 tsp baking powder
1 tsp baking soda
3 cups all purpose flour
1 tsp salt
3 tsp cinnamon
1 tsp ground cloves
1/2-3/4 cup grated coconut
In a blender all of the wet ingredients . Mix until a nice and smooth mixture is formed. In a bowl mix together all the dry ingredients. Add wet ingredients to dry ingredients. Mix well. Grease a baking pan. Pour into pan. Bake at 325-350
degrees F for 1-1/4 hours or until done. Test with a tooth pick.
Enjoy
:)
I made this Zucchini Pineapple Loaf last night. It is a moist loaf so be warned. Using less pineapple would likely make it less moist.
Enjoy
Zucchini Pineapple Loaf
3 eggs
3/4 cup olive oil
2 cups peeled chopped up zucchini
1 cup drained crushed pineapple
1 tsp vanilla extract
1 tsp rum extract
about 1 cup sugar
1-1.5 tsp baking powder
1 tsp baking soda
3 cups all purpose flour
1 tsp salt
3 tsp cinnamon
1 tsp ground cloves
1/2-3/4 cup grated coconut
In a blender all of the wet ingredients . Mix until a nice and smooth mixture is formed. In a bowl mix together all the dry ingredients. Add wet ingredients to dry ingredients. Mix well. Grease a baking pan. Pour into pan. Bake at 325-350
degrees F for 1-1/4 hours or until done. Test with a tooth pick.
Enjoy
:)