This recipe is right on time for the 4th of July and zucchini is in season. Its rich dark color and buttery spice flavor will delight all guests. Dress it with cream cheese frosting, toast, and spread plain cream cheese, or go red, white, and blue with confectioners’ sugar and berries.
Serves: 12 / 2 loaves
Prep time: 15 minutes.
Bake time: 45-65 min.
Total time: 1 hour 15 min.
Preheat oven to 350 degrees. Grease or line with parchment 2 – 4×8 loaf pans.
Ingredients:
3 eggs
1 cup veg. oil
3 tsp vanilla extract
½ cup crushed pineapple with juice (1 sm. can)
1 cup white sugar
1 cup brown sugar
3 cups ap flour
2 tsp baking powder
½ tsp baking soda
1 tsp salt
3 tsp ground cinnamon
1 tsp ground nutmeg
2 cups grated zucchini (about 2 small ones)
1 cup grated carrot
2+ cups chopped walnuts or pecans
Directions:
In a large bowl beat the first 6 ingredients together. In a second bowl combine the next 6 ingredients. Stir the bowl of dry ingredients into the wet ingredients a little at a time then add vegetables and nuts. Stir until consistency is achieved. Divide into the loaf pans. Additional nuts may be added to the top before baking or may be omitted if you wish.
Bake at 350 for 40 -65 min, or until an inserted toothpick comes out clean.
Enjoy!
Mr. Fred
