Zucchini Pineapple Bread II

This is a quick bread that my mom used to make every summer with the zucchinis from the garden.

Step: 1

Mix together the eggs, sugar, vanilla, oil, and zucchini in a large bowl.

Step: 2

In a separate bowl mix together the flour, soda, baking powder, and salt. Add to the zucchini batter and mix well. Stir in raisins, nuts, and pineapple until just blended. Pour into 2-9x5x3 inch loaf pans.

Step: 3

Bake in a preheated 325 degree F (165 degrees C) for one hour, or until browned.

Per Serving: 260 calories; protein 3.1g; carbohydrates 33.7g; fat 13.2g; cholesterol 23.3mg; sodium 180.1mg.

The best flavour of the flour could make a real difference to your bread. Different brands do vary. Extra-strong or Canadian flours, which are bet higher in gluten, may give you a best rise than standard dough flours – especially if you’re making wholemeal bread , which not always getting bigger as well as white bread.

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

A dough’s 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 timesaver , as you can start it yesterday , then finish it off the next day.