|
|
|
Zucchini-Pineapple-Nut BreadPosted Saturday, August 22, 2009, at 4:59 PM
Covered wagon out by the Interstate
1-Cup corn oil 2-Cups sugar 3-Cups flour 1-Tsp salt 1-Tsp baking powder 1-Tsp baking soda 1-Cup crushed pineapple (Drained) 2-Cups grated drained zucchini 1-Cups chopped nuts 1-Tsp cinnamon Beat eggs, corn oil and sugar until fluffy. Add cinnamon, baking powder, baking soda and flour Stir in the zucchini and nuts. Grease and flour two bread pans. Add the batter to the bread pans. Bake 350 degrees for 1 hour or until done. Cool a few minutes and remove from pans to cooling rack to cool Comments Showing comments in chronological order [Show most recent comments first] |
From his kitchen to yours, Mountain Home resident Joe Howard will share his favorite recipes with his readers. Sometimes I might just stray from the recipes and share my other 2 cents.
Hot topics Chocolate Peanut-Butter No Bake Cookies(6 ~ 3:45 PM, Apr 16)
Its an open blog, take your best shot on a comment
Vanilla Sugar Cookies
Banana Bread Bites
Ham Fritters
|
Email link
Read comments (4)
Blog archive
![[Feed icon]](http://www.mountainhomenews.com/images/icons/feed-icon-14x14.png){kind=icon}
Sounds great Joe. I have been freezing grated zucchini to use during the winter. This recipe hits the spot.
Jessie
Yummy ! I have made Zucchini Bread but never with Pineapple in it. It sounds delicious ........I'm going to have to get my hands on some Zucchini
Jessie, thanks, if you are freezing zucchini you may want to peel, clean out the seeds and cut some up in 1/2" thick slices for the next recipe I am going to post on using zucchini.
MsM, thanks zucchini bread is really good with pineapple in it. I was baking mine yetersday when I posted the recipe.
Joe, that sounds like a plan. And 'lo and behold, I happen to have MORE Zucchini. Whoedathunk there would be more zucchini.
I have canned tomatoes, zucchini, zucchin with tomatoes, tomatoe sauce, spaghetti sauce, and made bread N butter pickles. I start back to school tomorrow, so wanted to get alot done. Now just the weekends for those things. I will definately be watching for more of your recipies.
Jessie