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Recipe : Entry # 5390
Cathy Little
Recipe Title
Zucchini Tea Bread
Recipe Theme
Cullman EC
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 cup finely chopped walnuts
3 eggs
2 cups sugar
1 cup vegetable oil
2 teaspoons vanilla
2 cups shredded zucchini
1 8-ounce can crushed pineapple, well drained
Combine flour, baking soda, salt, baking powder, cinnamon and nuts set aside. Beat eggs lightly in a large mixing bowl. Add sugar, oil and vanilla. Beat until creamy. Stir in zucchini and pineapple. Add dry ingredients, stirring only until moistened. Spoon batter into 2 well-greased and floured 9x5x3 loaf pans. Bake at 350 degrees for 1 hour or until tested done. Cool 10 minutes in pan. Transfer to rack and cool completely. Recipe makes 2 loaves and freezes well.