Breakfast Quick Bread Recipe
This recipe makes two fruity, moist loaves.
Ingredients:
4 eggs
1-1/2 cups white sugar
2 teaspoons vanilla extract
1 cup vegetable oil
1-1/2 teaspoons ground cinnamon
3/4 teaspoon ground nutmeg
1 (8 ounce) can crushed pineapple, drained
2 cups grated zucchini
3 cups all-purpose flour
1 teaspoon salt
1-1/2 teaspoons baking soda
1-1/2 teaspoons baking powder
Combine flour, baking powder, baking soda, and salt.
In a large bowl, mix oil, eggs, vanilla, sugar, cinnamon, and nutmeg. Blend in pineapple and zucchini. Stir flour mixture into zucchini mixture. Pour batter into two greased and floured 9 x 5 inch loaf pans.
Bake at 350 degrees for 1 hour. Cool on wire racks.
Recipe makes two 9 x 5 inch loaves.
This is a good loaf that is large and tender. If you want, you can add 1 cup of raisins to the recipe for a nice change.
Ingredients:
2 eggs
1/2 cup vegetable oil
1 cup white sugar
1 cup grated zucchini
1/2 cup crushed pineapple, drained
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup chopped walnuts
Directions:
Preheat oven to 350 degrees. Grease one 9x5x3 inch loaf pan.
Beat eggs, oil, and sugar in a large bowl. Stir in zucchini, pineapple, and vanilla.
In another bowl, measure and combine flour, soda, baking powder, salt, cinnamon, nutmeg, and nuts. Pour all at once into batter. Stir to moisten. Pour into greased loaf pan.
Bake in 350 degree oven for 1 hour until bread tests done. Cool for 10 minutes. Turn loaf out of pan to cool on rack. Wrap. Cut in thin slices and spread with butter.
Recipe makes one 9 x 5 inch loaf.
