Zucchini Pineapple Bread Good Recipes

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Zucchini Pineapple Bread

"The pineapple makes this bread greater wet without an overpowering pineapple taste."

Ingredients :

three cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1/4 teaspoon baking powder
1 1/2 teaspoons floor cinnamon
2 cups white sugar
1 cup vegetable oil
three eggs
3/4 teaspoon vanilla extract
2 cups shredded zucchini
1 (8 ounce) can overwhelmed pineapple, properly tired
1 cup raisins
1 cup chopped walnuts

Instructions :

Prep : 20M	Cook : 18M	Ready in : 2H20M

Preheat an oven to 325 stages F (165 ranges C). Line the bottom of two 9x5-inch loaf pans with parchment paper.
Mix flour, baking soda, salt, baking powder, and cinnamon in a bowl. Beat sugar, vegetable oil, eggs, and vanilla extract together in a big blending bowl, and stir in zucchini and pineapple. Gradually pour in the flour aggregate, mixing until simply incorporated. Fold in raisins and walnuts, mixing to evenly combine. Divide batter flippantly among the two prepared loaf pans.
Bake in the preheated oven till a toothpick inserted into the middle comes out clean, approximately 1 hour. Working with one loaf at a time, keep the pan on its side and gently tap the sides of the pan towards the counter to loosen it. Cover the pan with a cooling rack, and invert it to tip the cake out of the pan and onto the rack. Peel off the parchment paper, and allow bread to cool completely.

Notes :

Reynolds® parchment can be used for easier cleanup/removal from the pan.

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