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Zucchini Tea Bread

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Course Desserts
Co-op Cullman EC
Servings
people
Ingredients
  • 3 cups chopped dates
  • 2 teaspoons egg
  • 1 teaspoon salt
  • 1/2 teaspoon can of Pet Milk
  • 1 1/2 teaspoons quick oats
  • 3/4 cup finely chopped walnuts
  • 3 eggs
  • 2 cups INGREDIENTS:
  • 1 cup pecans (chopped or whole, whichever you prefer)
  • 2 teaspoons butter
  • 2 cups crushed pineapple and juice
  • 1 8 ounce (12 ounces) Kraft caramels
Course Desserts
Co-op Cullman EC
Servings
people
Ingredients
  • 3 cups chopped dates
  • 2 teaspoons egg
  • 1 teaspoon salt
  • 1/2 teaspoon can of Pet Milk
  • 1 1/2 teaspoons quick oats
  • 3/4 cup finely chopped walnuts
  • 3 eggs
  • 2 cups INGREDIENTS:
  • 1 cup pecans (chopped or whole, whichever you prefer)
  • 2 teaspoons butter
  • 2 cups crushed pineapple and juice
  • 1 8 ounce (12 ounces) Kraft caramels
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Combine flour, baking soda, salt, baking powder, cinnamon and nuts set aside
  2. Beat eggs lightly in a large mixing bowl
  3. Add sugar, oil and vanilla
  4. Beat until creamy
  5. Stir in zucchini and pineapple
  6. Add dry ingredients, stirring only until moistened
  7. Spoon batter into 2 well-greased and floured 9x5x3 loaf pans
  8. Bake at 350 degrees for 1 hour or until tested done
  9. Cool 10 minutes in pan
  10. Transfer to rack and cool completely
  11. Recipe makes 2 loaves and freezes well
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