|
|
|
|
|
Pineapple Zucchini Bread presented by Runnymede Country Inn Bed and Breakfast
|
Email this page to a Friend
|
|
3 eggs
1 cup oil
2 cups sugar
2 cups grated zucchini
3 teaspoons vanilla extract
3 cups flour
1 teaspoon salt
1 teaspoon baking soda
3 teaspoons cinnamon
1 cup chopped nuts
1 – 8 oz. can crushed pineapple with juice
|
Grease 2 loaf pans or small bundt pans or it can make one large cake. Preheat oven to 350 degrees. In a large bowl combine eggs, oil, zucchini, sugar and vanilla. In a separate bowl combine the dry ingredients. Add the dry mixture to the zucchini mixture, stirring until well blended. Add the nuts and pineapple, stir until blended. Spread the batter into the two pans. Bake 40 to 60 minutes until toothpick inserted comes out clean. Freezes well.
|
|
Runnymede Country Inn Bed and Breakfast
Fredericksburg, Texas
Rejuvenate and relax in an English-style country estate, 3 miles south of Fredericksburg in the heart of Texas Hill Country.
|
Click here for pictures and information about the inn.
|
|
More Runnymede Country Inn Bed and Breakfast Recipes:
Runnymede Granola
| Runnymede Scones
| Ham, Chili and Cheese Strata
|
|
|
|
More Recipes
Biscuits and Scones
| Other Breads
|
|
|
|
|
|
|
