Here is another quick bread recipe. I found Zucchini Pineapple Bread II Recipe – Allrecipes.com. It was a different from the normal Grandma’s Zucchini Bread recipe but I am not sure it was better. I love trying new things and thought the added pineapple sounded interesting.
I substituted out some oil and didn’t not add the pecan’s due to Mr.Picky. This was a very moist zucchini bread and it was enjoyed. Next time I will leave out the raisins and add the pecans, I think the flavors would work better. Also make sure you really drain the pineapple well so there is not to much liquid in the batter.
- 3 eggs, beaten
- 2 cups sugar
- 1 tsp vanilla
- 1/2 cup oil
- 1/2 cup applesauce
- 2 cups zucchini,grated
- 3 cups flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1/2 cup raisins
- 1 cup pecans, chopped
- 1 cup crushed pineapple, drained.
Mix together eggs, sugar, vanilla,oil, applesauce, and zucchini.
Sift together the flour,baking soda, baking powder, and salt. Add this mixture to the wet ingredients.
Stir in nuts, raisins, and pineapple.
Pour into 2 9x5x3″ pans that have been lightly greased.
Bake in a preheated oven for 325 degrees for 1 hour or until toothpick comes out clean.
(If doing mini loaves reduce cooking time by about 20 minutes or so)