Zucchini Pineapple Bread I

This recipe makes two fruity, moist loaves.

Step: 1

Combine flour, baking powder, baking soda, and salt.

Step: 2

In a large bowl, mix oil, eggs, vanilla, sugar, cinnamon, and nutmeg. Blend in pineapple and zucchini. Stir flour mixture into zucchini mixture. Pour batter into two greased and floured 9 x 5 inch loaf pans.

Step: 3

Bake at 350 degrees F (175 degrees C) for 1 hour. Cool on wire racks.

Per Serving: 207 calories; protein 2.8g; carbohydrates 26.6g; fat 10.2g; cholesterol 31mg; sodium 219.1mg.

The best flavour of the flour could make a real difference to your bread. Different makers do vary. Great taste or Canadian flours, which are naturally higher in gluten, may give you a best rise than standard bread flours – especially if you’re making wholemeal bread , which not always rise as well as clear bread.

To make this in a breadmaker , add all the ingredients to your breadmaker and follow the manufacturer’s instructions.

A dough’s first rising can be make in the fridge 24 hours . 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 finish it off the next day.