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Spicy Pineapple Zucchini Bread
Spicy Pineapple Zucchini Bread Eileen Goltz | Pareve

Cook Time:
1 hour
Ingredients
  • 3 eggs
  • 1 cup salad oil
  • 2 cups sugar
  • 2 teaspoons vanilla
  • 2 cups coarsely shredded zucchini
  • 1 cup well-drained pineapple
  • 3 cups flour, unsifted
  • 2 teaspoons soda
  • 1 teaspoon salt
  • ½ teaspoon baking powder
  • 1½ teaspoon ground cinnamon
  • ¾ teaspoon nutmeg
  • 1 cup chopped walnuts
  • 1 cup currants

Instructions
  1. Preheat oven to 350°F.
  2. In an electric mixing bowl beat the eggs until they are frothy. Add salad oil, sugar, vanilla. Continue beating until thick and foamy.
  3. With a spoon stir in the zucchini and pineapple.
  4. In another bowl combine the flour, soda, salt, baking powder, cinnamon, nutmeg, nuts and currants.
  5. Gently stir the flour mixture into the zucchini mixture and mix just until well blended.
  6. Divide the batter between 2 greased and floured 9x5 loaf pans. Bake for 1 hour