We have this delicious zucchini bread for breakfast or dessert.
Sliced cool is very nice. The pineapple is in place of the oil and it is
so good. Enjoy!
Ingredients:
2 c. shredded zucchini
1 c. sugar (or half and half with Splenda®)
3 eggs, beaten
2 T. vanilla
1 c. crushed pineapple in
it's own juice (I didn't have any so I used chunk pineapple and whizzed it a
bit in the blender with the juice.)
3 c. flour
1 tsp. cinnamon
1 tsp. nutmeg (it's fine
with or without this)
1/2 tsp. orange peel
1 1/2 tsp. baking soda and
1/2 tsp. baking powder, mixed together
I also like to add 1 c.
raisins and some chopped pecans or walnuts in it or on top.
Directions:
Bake at 350 degrees in small bread tins sprayed with cooking
spray until inserted toothpick comes out clean, about 45-50 minutes.
Take out of oven and cool. Store in plastic wrap or bag and keep in
fridge, oh that is good. Can also be frozen.
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