April 25 - National Zucchini Bread Day

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Title: Zucchini Bread w/Pineapple
Categories: Breads, Fruits, Squash, Nuts
Yield: 2 loaves

3 c A-P flour
1 ts Baking soda
1 ts Salt
1 ts Baking powder
2 ts Cinnamon
3/4 ts Nutmeg
3 lg Eggs
1 3/4 c Sugar
1 c Olive oil
2 ts Vanilla
2 c (to 3 c) coarse grated
- zucchini
8 oz Can crushed pineapple;
- drained
1 c Chopped walnuts
1 c Golden raisins

Drain zucchini of excess moisture:

Put the shredded zucchini in a colander or sieve placed
over a bowl to drain any excess moisture.

PREPARE THE OVEN AND PANS: Set oven @ 350┬║F/175┬║C.

Prepare 2 buttered 5" X 9" loaf pans.

WHISK TOGETHER DRY INGREDIENTS: In a medium sized bowl,
vigorously whisk together the flour, baking soda, baking
powder, salt, cinnamon, and nutmeg.

MIX WET INGREDIENTS AND SUGAR: In a mixer, beat eggs on
medium speed for one minute.

Add the sugar and beat for one more minute.

Add the oil and vanilla; continue beating mixture until
thick and foamy.

Stir in grated zucchini and pineapple:

Remove the bowl from the mixer and with a spoon, stir in
the zucchini and pineapple.

COMBINE DRY INGREDIENTS WITH WET: A third at a time, add
dry ingredients into wet and gently stir (by hand) after
each addition. Add the walnuts and raisins, blend gently

BAKE: Divide the batter equally between the two loaf
pans. Bake for 55 minutes or until a wooden pick
inserted in to the center comes out clean.

Cool in pans for 10 minutes. Turn out onto wire racks to
cool thoroughly.

By Elise Bauer

RECIPE FROM: https://www.simplyrecipes.com

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Pina Colada Zucchini Bread
Categories: Breads, Squash, Fruits, Nuts
Yield: 36 servings

4 c A-P flour
3 c Sugar
2 ts Baking powder
1 1/2 ts Salt
1 ts Baking soda
4 lg Eggs; room temp
1 1/2 c Oil
1 ts (ea) coconut, rum & vanilla
- extracts
3 c Shredded zucchini
1 c Canned crushed pineapple;
- drained
1/2 c Walnuts or pecans; chopped

Line bottoms of 3 greased and floured 8" X 4" loaf pans
with waxed paper and grease paper; set pans aside.

Set oven @ 350A°F/175A°C.

In a large bowl, combine flour, sugar, baking powder,
salt and baking soda. In another bowl, whisk eggs, oil
and extracts. Stir into dry ingredients until just
moistened. Fold in zucchini, pineapple and walnuts.

Transfer to prepared pans. Bake for 45-55 minutes or
until a toothpick inserted in center comes out clean.
Cool for 10 minutes before removing from pans to wire
racks. Gently remove waxed paper.

Sharon Rydbom, Tipton, Pennsylvania

Makes: 3 loaves (12 pieces each)

RECIPE FROM: https://www.tasteofhome.com

Uncle Dirty Dave's Archives

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... Asian Pizza-flavored steam buns. Stupid? Genius? Perhaps a bit of both
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* Origin: Outpost BBS * Johnson City, TN (1:18/200)