Zucchini-Pineapple Bread
Ingredients
1 cup crushed pineapple unsweetened ,drained
1 cup raisins
1 cup all-purpose flour unbleached
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground ginger
1 teaspoon salt
1 lrg egg
1 lrg egg white
1 cup packed brown sugar
2 tablespoons vegetable oil
1 cup honey
1 teaspoon vanilla extract
Preparation
1
Preheat oven to 350 degrees F.
2
Coat a 9x5" loaf pan with nonstick cooking spray.
3
Toss the pineapple with the raisins and set aside.
4
Whisk the flour with the baking powder, baking soda, cinnamon, nutmeg, ginger, and salt and set aside.
6
Add the honey and vanilla and beat again.
7
Drain any accumulated juice from the pineapple-raisin mixture.
8
Stir the flour, pineapple-raisin mixture, and zucchini into the batter by hand until just combined.
9
Tools
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About
Here's a recipe for zucchini bread that I made last month. It's very tasty and uses a fair amount of zucchini, though not nearly enough given the way my plant is producing!
[Sharon]
Yield:
6.0 servings
Added:
Sunday, February 14, 2010 - 11:36am
