Friday, June 29, 2012

SUMMER'S HARVEST ~ ZUCCHINI BREAD


                                            Wonderful Zucchini Bread ~ Summer's Harvest
Bake at 350 for 40-60 minutes or until a toothpick comes out cleanly:           Makes 2 loaves
3  Cups ~  All Purpose Flour
2  tsp ~ Baking Soda
1 tsp ~ Salt or less
1/2 tsp ~ Baking Powder
1 and 1/2 tsp ~ Cinnamon
3  Eggs
2 Cups ~ Sugar
1 Cup ~  Corn or Vegetable Oil
2 tsp ~ Vanilla
2  Cups ~ grated Zucchini, squeeze excess water out with a kitchen towel
1  Can  ~ crushed Pineapple, drained = 8 oz.
4 oz  ~  Raisins
1 Cup ~ chopped Walnuts

Mix gently all of the ingredients and pour evenly into 2 greased and floured loaf pans.
This makes  two very moist loaves that usually taste better the next day.
Thanks for reading,
Darlene


                                                              



2 comments:

  1. Did you grow the zucchini? This bread looks so tastey! As good as this looks, bet it does not make it two days.
    Love,
    Char

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  2. Hi Char,
    The zucchini was from our neighbor's vegetable patch.
    It was the perfect size to make two loves of zucchini bread, one of which I gave to them.
    Pretty good trade off don't you think?
    Out of the four loaves that I have made this week, two were given away, one is in the freezer, and we ate the last one.
    XO,
    Darlene

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