Easy Recipe Finder
Recipe Feeder
Banana Pineapple Zucchini Bread
Ingredients:
2 eggs
2 cups sugar
1 cup vegetable oil
2 teaspoons vanilla extract
2 ripe bananas
3 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoons ground cinnamon
1-1/2 teaspoons ground Pumpkin pie spice
2 cups shredded zucchini
1 can (8 ounces) pineapple chunks, undrained
Directions:
In a bowl, beat eggs, sugar, oil and vanilla. Add juice from pineapple and whisk in the mushed up bananas. Combine dry ingredients; stir into egg mixture just until moistened. Fold in zucchini and pineapple (break up the pineapple into smaller bits before adding it to the batter). Pour into two greased 8-in. x 4-in. loaf pans.
Bake at 350° for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool in pans 10 minutes before removing to a wire rack. Yield: 2 loaves.
Ingredients:
2 eggs
2 cups sugar
1 cup vegetable oil
2 teaspoons vanilla extract
2 ripe bananas
3 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoons ground cinnamon
1-1/2 teaspoons ground Pumpkin pie spice
2 cups shredded zucchini
1 can (8 ounces) pineapple chunks, undrained
Directions:
In a bowl, beat eggs, sugar, oil and vanilla. Add juice from pineapple and whisk in the mushed up bananas. Combine dry ingredients; stir into egg mixture just until moistened. Fold in zucchini and pineapple (break up the pineapple into smaller bits before adding it to the batter). Pour into two greased 8-in. x 4-in. loaf pans.
Bake at 350° for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool in pans 10 minutes before removing to a wire rack. Yield: 2 loaves.
