Zucchini, Pineapple, Pecan, & Raisin Bread
Zucchini Pineapple Pecan Bread recipe
Yield
24 servingsPrep
20 minCook
60 minReady
80 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | teaspoon |
baking powder
|
|
| 3 | large |
eggs
|
|
| 1 ½ | teaspoons |
cinnamon
|
|
| 2 | cups |
sugar
|
|
| 1 | teaspoon |
nutmeg
|
|
| 1 | cup |
vegetable oil
|
|
| 1 ½ | cups |
zucchini
grated |
|
| 2 | teaspoons |
vanilla extract
|
|
| 8 | ounces |
pineapple, canned, crushed
drained |
|
| 3 | cups |
all-purpose flour
|
|
| ½ | cup |
raisins, seedless
|
|
| 2 | teaspoons |
baking soda
|
|
| 1 | cup |
pecans
chopped |
|
| 1 | teaspoon |
salt
|
|
| 4 | ounces |
instant pudding mix
vanilla |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2.5 | ml |
baking powder
|
|
| 3 | large |
eggs
|
|
| 7.5 | ml |
cinnamon
|
|
| 473 | ml |
sugar
|
|
| 5 | ml |
nutmeg
|
|
| 237 | ml |
vegetable oil
|
|
| 355 | ml |
zucchini
grated |
|
| 1E+1 | ml |
vanilla extract
|
|
| 231.2 | ml/g |
pineapple, canned, crushed
drained |
|
| 7.1E+2 | ml |
all-purpose flour
|
|
| 118 | ml |
raisins, seedless
|
|
| 1E+1 | ml |
baking soda
|
|
| 237 | ml |
pecans
chopped |
|
| 5 | ml |
salt
|
|
| 115.6 | ml/g |
instant pudding mix
vanilla |
*
|
Directions
Preheat oven 350℉ (180℃) F.
In a large bowl, beat eggs, sugar, oil, and vanilla until foamy.
In a separate bowl, sift flour, soda, salt, baking powder, cinnamon, and nutmeg.
Combine with egg mixture; stir in zucchini, pineapple, raisins, pecans, and pudding.
Pour into 2 greased and floured 9x5x3 inch loaf pans.
Bake 1 hour or until a toothpick inserted in center comes out clean.
