Hawaiian Zucchini Nut Bread
From terrylynn 16 years agoIngredients
- 3 cups all purpose flour shopping list
- 1 cup light brown sugar shopping list
- 1 cup granulated sugar shopping list
- 3/4 tsp. salt shopping list
- 1 tsp. baking soda shopping list
- 1 tsp. pumpkin pie spice shopping list
- 1/2 tsp. nutmeg shopping list
- 1 Tbsp. cinnamon shopping list
- 1 cup chopped pecans or walnuts shopping list
- 6 ozs. semi-sweet chocolate chips (optional) shopping list
- 3 eggs, beaten shopping list
- 1 cup vegetable oil shopping list
- 2 cups shredded zucchini shopping list
- 1-8 oz. can crushed pineapple (drained well) shopping list
- 2 Tbsps. vanilla shopping list
- Topping: shopping list
- 1 cup light brown sugar shopping list
- 1 tsp. cinnamon shopping list
- 3 Tbsps. melted butter shopping list
How to make it
- 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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