|
|
|
san
marcos
Pineapple Zucchini
Bread:
3 eggs
1 cup vegetable
oil
2 cups
sugar
2 cups unpeeled zucchini,
grated
3 teaspoons vanilla
extract
3 cups
flour
3 teaspoons
cinnamon
1 teapoon
salt
1 teaspoon baking
soda
1 cup pecans,
chopped
1 8-ounce can crushed pineapple, with
juice
In a large bowl, beat eggs, oil and
sugar. Mix the Zucchini and
vanilla
In a seperate bowl, combine the flower,
cinnamon, salt and baking
soda
Stir the dry ingredients into the egg
mixture. Then mix in pecans and
pineapple
Grease a Bundt Pan or two bread loaf
pans. Pour batter into prepared pan
(pans)
Bake in a preheated oven at 350 degrees
for 45 to 60 minutes or until knife inserted in the
center
comes out clean. Cool for a cool
minutes before inverting.
Moist and
wonderful. Don't be afraid to use One-Third whole
wheat flour.
|
|
Remember, you are responsible for your child’s safety and behavior