Rochelle's Zucchini Loaf


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Member since 2014
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Serves 2 loafs | Prep Time | Cook Time 60 minutes

Why I Love This Recipe

1994 Cookie Exchange Entry - yummy loaf with pineapple, currents, walnuts and cranberries

A very moist loaf that freezes well!


Ingredients You'll Need

3 eggs
1 cup vegetable oil
2 cups white sugar
2 teaspoons vanilla extract
2 cups grated zucchini
1 cup crushed pineapple
3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon baking powder
1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground nutmeg
1 cup currents
1 cup chopped walnuts
1 cup cranberries


Directions

Preheat oven to 350 degrees F


Beat eggs, oil, sugar, and vanilla together until thick and foamy.


Stir zucchini and pineapple. Combine flour, soda, salt, baking powder and spices. Add to wet ingredients. Stir in currents, cranberries, and walnuts; blend well.


Pour batter into two 9x5 inch greased loaf pans. Bake in preheated oven for 1 hour, or until a toothpick inserted into the center of the cake comes out clean. Cool in the pan for 10 minutes then turn out onto a wire rack.


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