Zucchini Pineapple Loaf
This is a good loaf that is large and tender. If you want, you can add 1 cup of raisins to the recipe for a nice change.
INGRIDIENT
DIRECTION
Step: 1
Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5x3 inch loaf pan.
Step: 2
Beat eggs, oil, and sugar in a large bowl. Stir in zucchini, pineapple, and vanilla.
Step: 3
In another bowl, measure and combine flour, soda, baking powder, salt, cinnamon, nutmeg, and nuts. Pour all at once into batter. Stir to moisten. Pour into greased loaf pan.
Step: 4
Bake in 350 degree F (175 degree C) oven for 1 hour until bread tests done. Cool for 10 minutes. Turn loaf out of pan to cool on rack. Wrap. Cut in thin slices and spread with butter.
NUTRITION FACT
Per Serving: 275 calories; protein 4.1g; carbohydrates 35.6g; fat 13.4g; cholesterol 31mg; sodium 235.5mg.
The best flavour of the flour could make a real deal to your bread. Different brands do vary. Extra-strong 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 doesn’t always getting bigger as well as white bread.
To made this in a breadmaker , add all the ingredients 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 timesaver , as you can work it night before , then clear it off the next day.
