Saturday, August 23, 2014

zucchini pineapple recipe

can be made into loaves, cupcakes or even bundt cake

3 eggs
2 cups sugar
1 tablespoon vanilla
1 cup oil
2 cups shredded zucchini
3 cups flour
1 teaspoon baking powder
1 teaspoon salt
1/2 cup raisins (optional)
1 cup nuts (optional)
1 teaspoon baking soda (yes both powder and soda in here)
1 cup crushed pineapple, drained

Beat eggs. add sugar, vanilla, oil till blended. then add zucchini, flour,baking powder and soda, and salt.
then stir in pinepple and nuts and raisins (we have also used marachino cherries around the holidays.
pretty red and green
you can also use just the pineapple which is how my hubs likes it
Bake in 2 loaf pans, or in muffin tins or in a bundt pan
depending on what shape you want and how many
Loaf pans take 1 hr at 350
muffins take less but are moist so test for doneness


I also shred my excess zucchini and place 2 cups in a freezer bag in the freezer ready to go
that way I can enjoy the bounty all winter!


Julierose said...

Oh thank you so much for the recipe--I love the Christmas idea and freezing shredded zucchini; I will get some this week and pre-shred. At least I will have done SOMEthing--not getting anything done in the quilting dept at all! Am crocheting borders on my Christmas Afghan and will post soon..hugs, Julierose said...

Thank you for the recipe. i sure needed another option.

Julierose said...

P.S.. Do you grease loaf pans and/or flour??? I am getting zucchinis tomorrow to make some...thanks, Julierose