Quilt World: Recipe Details
Zucchini Bread
Category: Breads
Servings: 2 Loafs
Submitted By: Lynn VanVactor
Recipe Source: Southern Living Magazine
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon salt
- 2 teaspoons soda
- 1/2 teaspoon baking powder
- 3/4 cup chopped pecans
- 3 eggs
- 2 cups sugar
- 1 cup oil
- 2 teaspoons vanilla
- 2 cups shredded zucchini
- 1 (8 ounce) can crushed pineapple, drained
Preparation
- 1.Combine dry ingredients and pecans; set aside. Beat eggs lightly in a large mixing bowl; add sugar, oil and vanilla. Beat until creamy. Stir in zucchini and pineapple. Add dry ingredients, stirring only until dry ingredients are moistened. Spoon the batter into 2 well-greased and floured 8 x 4 x 3 inch loaf pans. Bake at 350 degrees for 1 hour or until done. Cool 10 minutes in pans, then turn out onto rack.