Daybreak 8/20/09: Chef Yancy's Pineapple Zucchini Bread



3 eggs beaten
2 cups finely shredded zucchini
1 cup vegetable oil
1 8 oz. can of pineapple (crushed, drained)
2 teaspoons vanilla
3 cups flour
2 cups sugar
1/2 teaspoon baking powder
2 teaspoons baking soda
1 teaspoon salt
1 1/2 teaspoons Cinnamon
3/4 teaspoon nutmeg
1 cup chopped nuts
1 cup chocolate chips or raisins


Preheat oven to 350 degrees. In mixing bowl, combine eggs, zucchini, oil, pineapple, and vanilla. Combine dry ingredients and stir into egg mixture just until moistened. Fold in nuts and chocolate chips or raisins. Pour into two greased 4 by 8 inch loaf pans. Bake for 50-60 minutes or until toothpick inserted in center comes out clean. Cool before removing from pans to wire racks. Enjoy!
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