zucchini bread

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jimLE

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Serving Size / Yield
2 servings
Ingredients
  • 1 3/4 C. sugar
  • 1 C. vegetable oil
  • 3 lg. eggs
  • 1 tsp. vanilla extract
  • 3 1/3 C. all-purpose flour
  • 1 tsp. baking soda
  • 1 tsp. ground cinnamon
  • 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 2 1/2 C. shredded zucchini
  • 1 (8 oz.) can crushed pineapple, drained
  • 1 C. chopped pecans

Directions


Preheat oven to 350°F. Grease and flour 2 (9x5-inch) loaf pans. In a large bowl, combine sugar, oil, eggs, and vanilla. Beat with an electric mixer until smooth. In a medium bowl, combine flour, baking soda, cinnamon, baking powder, and salt. Add to sugar mixture, beating until smooth. Stir in zucchini, pineapple, and pecans. Pour batter into prepared loaf pans. Bake 50 to 55 minutes, or until a tester inserted in center comes out clean. Let cool in pans on a wire rack 10 minutes. Remove from pans and cool completely on wire racks.
 

Brent S

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Serving Size / Yield
2 servings
Ingredients
  • 1 3/4 C. sugar
  • 1 C. vegetable oil
  • 3 lg. eggs
  • 1 tsp. vanilla extract
  • 3 1/3 C. all-purpose flour
  • 1 tsp. baking soda
  • 1 tsp. ground cinnamon
  • 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 2 1/2 C. shredded zucchini
  • 1 (8 oz.) can crushed pineapple, drained
  • 1 C. chopped pecans

Directions


Preheat oven to 350°F. Grease and flour 2 (9x5-inch) loaf pans. In a large bowl, combine sugar, oil, eggs, and vanilla. Beat with an electric mixer until smooth. In a medium bowl, combine flour, baking soda, cinnamon, baking powder, and salt. Add to sugar mixture, beating until smooth. Stir in zucchini, pineapple, and pecans. Pour batter into prepared loaf pans. Bake 50 to 55 minutes, or until a tester inserted in center comes out clean. Let cool in pans on a wire rack 10 minutes. Remove from pans and cool completely on wire racks.
I have never tried the pineapple in it before! The rest is about the same as what I make, which is good but always seemed to be missing something that kept it from being really good. I'll let you know how I like it!
 

jimLE

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gotta look into the yellow squash..in which that'll be this afternoon at the earliest...
 

psalm 7

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We baked zucchini bread today . Very good . Our zucchini and squash is coming in so fast we can't pick it fast enough .
 

Brent S

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We baked zucchini bread today . Very good . Our zucchini and squash is coming in so fast we can't pick it fast enough .
So far I have lots of zuke and squash, and green beans, but I'm really excited about tasting my first ripe tomatoe! I'm starting to see signs of some turning color, but no luck yet.
 

jontte

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I haven't made any bread before,mainly 'cause baking seems to be difficult for me,but today I made my first attempt to bake rye-bread,
now I'm waiting it to rise enough,then it's baking it.
got some good advice,but....
it should be simple enough,while the ingredients are rye-flour,water,salt and some yeast and that's it and I made the "root" for it
 

jontte

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soon,very very soon it's ready,then a slice or two with butter on and tea or coffee....dear lord I'm nervous
 

jimLE

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well at least you know your mistake..and hopefully it'll be better next time
 

jontte

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next weekend I'll make another try + some other bread also..
 

Brent S

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I just re read this thread and can't wait to make some this year! I have yellow squash ready to grill tomorrow, but the zucchini isn't quite ready. Another week or so. I've been eating salads every day for quite a while now, with spinache, onions carrots beets, lettuce radishes and just started getting sweet peas (one of my favorite things). Just like last year, I'm still waiting for that first tomato, blooms, but no tomatoes yet!
 

psalm 7

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My Wife has perfected this this year . Her recipe makes 2 loafs , I have been freezing what we dont eat . It will be nice to break it out this winter .
 

psalm 7

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My Wife has perfected this this year . Her recipe makes 2 loafs , I have been freezing what we dont eat . It will be nice to break it out this winter .
 

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