• 8/8 Nat Zucchini Day - 5

    From Dave Drum@1:18/200 to All on Saturday, August 06, 2022 05:52:18
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    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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    * Origin: Outpost BBS - bbs.outpostbbs.net:10123 (1:18/200)