Recipe

Hawaiian Zucchini Nut Bread Recipe

	Terrylynn / All my dishes 1 year, 7 months ago One of the most flavorful breads I've ever eaten. Its almost like having dessert. Prep:40m Cook:35m Servings:24	Terrylynn
	breadcakebread

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Fans

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Ingredients

3 cups all purpose flour

1 cup light brown sugar

1 cup granulated sugar

3/4 tsp. salt

1 tsp. baking soda

1 tsp. pumpkin pie spice

1/2 tsp. nutmeg

1 Tbsp. cinnamon

1 cup chopped pecans or walnuts

6 ozs. semi-sweet chocolate chips (optional)

3 eggs, beaten

1 cup vegetable oil

2 cups shredded zucchini

1-8 oz. can crushed pineapple (drained well)

2 Tbsps. vanilla

Topping:

1 cup light brown sugar

1 tsp. cinnamon

3 Tbsps. melted butter

Directions

Preheat Oven To 350

In large bowl, toss together the first 10 ingredients until well blended.

Set Aside.

Clean and shred zucchini and place in a seperate bowl.

Beat eggs slightly, drain pineapple well and add to zucchini.

Add oil and vanilla, then mix well.

Pour this mixture into the other bowl with the dry ingredients.

Mix until all dry ingredients are moistened.

Set aside.

For topping:

Mix brown sugar and cinnamon

Melt butter

Grease and flour 6 mini loaf pans.

Devide batter evenly into prepared mini loaf pans.

Sprinkle with brown sugar mixture and drizzle each pan with about a half tablespoon melted butter.

Bake at 350 for approx. 35-40 minutes until golden brown. Use toothpick to check and see if its fully cooked. Let cool in pans for 15 minutes before removing.

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