Pineapple Zucchini Loaf
Piping hot loaves of pineapple-zucchini deliciousness! Who could ask for more?
INGRIDIENT
DIRECTION
Step: 1
Preheat oven to 350 degrees F (175 degrees C).
Step: 2
Beat eggs, oil, sugar, and vanilla together until thick.
Step: 3
Stir zucchini, pineapple, flour, soda, salt, baking powder, spices, raisins, and walnuts into the egg mixture; blend well.
Step: 4
Pour batter into two 9x5 inch greased loaf pans. Bake in preheated oven for 1 hour, or until a toothpick inserted into the center of the cake comes out clean. Cool in the pan for 10 minutes then turn out onto a wire rack.
NUTRITION FACT
Per Serving: 271 calories; protein 3.5g; carbohydrates 36.2g; fat 13.2g; cholesterol 23.3mg; sodium 217.9mg.
The quality of the flour could make a real difference to your bread. Different makers do vary. Extra-strong or Canadian flours, which are naturally higher in gluten, may give you a best rise than standard dough flours – especially if you’re make wholemeal bread , which not always rise as well as white bread.
To made this in a dough , add all the menus to your breadmaker and follow the makers instructions.
A bread first rising can be make in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can work it yesterday , then clear it off the next day.
