Recipe: Zucchini Bread with Pineapple

I found this recipe on simply recipes. I already made some modifications (I split the recipe to two and substituted a few of the ingredients). Looking forward to making this soon. Will keep you posted on how it came out

Ingredients

  • 2 eggs
  • ½ cup butter
  • 1 cups brown sugar
  • 1 teaspoons vanilla
  • 1 cups coarsely grated zucchini
  • 4oz (½ 8oz can) crushed pineapple, drained
  • 1½  cups all purpose flour
  • 1 teaspoons baking soda
  • 1 teaspoon salt
  • ¼ teaspoon baking powder
  • 1  teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ½ cup chopped walnuts
  • ½ cup raisins/cranberries

Method

1 Preheat oven to 350°F. In a mixer, beat eggs. Add butter, sugar, and vanilla; continue beating mixture until thick and foamy. With a spoon, stir in the zucchini and pineapple.

2 In a separate bowl, combine flour, baking soda, salt, baking powder, cinnamon, and nutmeg. A third at a time, add dry ingredients into wet and gently stir (by hand) after each addition. Add the walnuts and raisins/cranberries, blend gently.

3 Pour the batter into a greased and flour-dusted 5 by 9 inch loaf pan. Bake for 1 hour or until a wooden pick inserted in to the center comes out clean. Cool in pan for 10 minutes. Turn out onto wire racks to cool thoroughly.

Makes 1 loaves.