Rochelle's Zucchini Loaf
CATEGORIES
INGREDIENTS
- Cooking Time: 60 minutes
- Servings: 2 loafs
- 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.