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Name: Spicy Pineapple Zucchini Bread
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6
Cuisine: American
Ingredients: 1 c Vegetable oil; 3 Eggs; 3 c All-purpose flour; 2 ts Vanilla; 1 c Currants; 2 c Zucchini Coarsely grated, unpeeled; 1 c nuts Finely chopped; 1 cn Crushed pineapple drained; 2 ts Baking soda; 2 c Granulated sugar; 1/2 ts Baking Powder; 1 ts Salt; 3/4 ts Nutmeg; 1 1/2 ts Cinnamon

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INGREDIENTS

1 c Vegetable oil
3 Eggs
3 c All-purpose flour
2 ts Vanilla
1 c Currants
2 c Zucchini ; Coarsely grated, unpeeled
1 c nuts ; Finely chopped
1 cn Crushed pineapple ; drained
2 ts Baking soda
2 c Granulated sugar
1/2 ts Baking Powder
1 ts Salt
3/4 ts Nutmeg
1 1/2 ts Cinnamon

Servings

INSTRUCTIONS

In large bowl of electric mixer, beat eggs. Add oil, sugar and vanilla. Continue to beat until thick and foamy. With a spoon, stir in zucchini and pineapple. In large bowl, combine flour, baking soda, salt, baking powder, cinnamon and nutmeg. Stir into zucchini mixture until blended. Add nuts and currants. Stir until blended. Divide batter evenly between 2 greased and floured 9" x 5" x 3 " loaf pans. Bake at 350 degrees F for 60 minutes or until loaves test done. Cool in pans for 10 minutes. Turn out on wire cake racks to cool completely. Yields: 2 loaves From: Winnipeg Hydro Home Economists Zucchini Booklet Posted to MM-Recipes Digest by "Rfm" on May 26, 98

NOTES

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Spicy Pineapple Zucchini Bread

1 c Vegetable oil
3 Eggs
3 c All-purpose flour
2 ts Vanilla
1 c Currants
2 c Zucchini Coarsely grated, unpeeled
1 c nuts Finely chopped
1 cn Crushed pineapple drained
2 ts Baking soda
2 c Granulated sugar
1/2 ts Baking Powder
1 ts Salt
3/4 ts Nutmeg
1 1/2 ts Cinnamon

In large bowl of electric mixer, beat eggs. Add oil, sugar and vanilla.  Continue to beat until thick and foamy. With a spoon, stir in zucchini and  pineapple. In large bowl, combine flour, baking soda, salt, baking powder,  cinnamon and nutmeg. Stir into zucchini mixture until blended. Add nuts and  currants. Stir until blended. Divide batter evenly between 2 greased and  floured 9" x 5" x 3 " loaf pans. Bake at 350 degrees F for 60 minutes or  until loaves test done. Cool in pans for 10 minutes. Turn out on wire cake  racks to cool completely.    Yields: 2 loaves    From: Winnipeg Hydro Home Economists Zucchini Booklet  Posted to MM-Recipes Digest  by "Rfm" <Robert-Miles@usa.net> on May 26, 98

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Nutrition

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Serving Size: 1 Serving (419g)
Recipe Makes: 6

Calories: 1031
Calories from Fat: 471 (46%)

Amt Per Serving		% DV

	Total Fat 52.4g	70 %
	Saturated Fat 7.7g	38 %
	Monounsaturated Fat 29.3g
	Polyunsanturated Fat 12.2g
Cholesterol 528.8mg		163 %
Sodium 1427mg		49 %
Potassium 634.4mg		17 %
Total Carbohydrate 117.8g		35 %
	Dietary Fiber 6.9g	28 %
	Sugars, other 110.8g
Protein 27.1g		39 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1031

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