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Monday, June 21, 2010

Zucchini Pineapple Bread

Zucchini Pineapple Bread

3 eggs
1 cup oil
2 cups sugar
2 tsp. vanilla
2 cups shredded zucchini
1 cup crushed pineapple
3 cups flour
2 tsp. baking soda
1 tsp. salt
1/2 tsp. baking powder
1-1/2 tsp. cinnamon
3/4 tsp. nutmeg
1 cup coconut
1 cup chopped walnuts

Cream together eggs, oil, sugar, and vanilla, then stir in the zucchini and drained crushed pineapple. Next add the flour, baking soda, salt, baking powder, cinnamon, nutmeg, coconut, walnuts and blend.
Pour into two greased and sugared bread pans or one 9 x 12 cake pan.
Bake at 350° for 1 hour or until tested done. { insert toothpick into the middle, if it comes out clean, the bread is done. }
Cool for 10 minutes and then turn out onto a rack to cool.
If making cake, frost with cream cheese frosting to finish.

Cream Cheese Icing:
3 oz. of cream cheese
1/2 box of powdered sugar
1 T of butter
1 tsp. of vanilla
Beat all ingredients until smooth.
Recipe source: Recipe Friends Global Cooks yahoo group, submitted by Sandy

1 comment:

  1. Oh my! This looks like a great recipe! I love zucchini bread and this recipe looks like a must try! Thanks for the recipe!


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