Because you can never grow just a little zucchini! This aromatic quick-bread is addictive. I prefer using zucchini, but you can substitute carrot to make carrot nut bread.
Ingredients
- 3 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1-3/4 cups sugar
- 1 teaspoon cinnamon
- 1 cup chopped pecans
- 3 eggs, lightly beaten
- 1 cup canola oil
- 2 cups coarsely shredded zucchini, firmly packed
- 8-ounce can crushed pineapple
- 2 teaspoons vanilla extract
Instructions
- Preheat oven to 350°F
- lightly grease two 4-1/2×8-1/2-inch loaf pans.
- Combine the flour, salt, baking powder, soda, sugar and cinnamon.
- Stir in the pecans.
- Add all the remaining ingredients to flour mixture and stir just until dry ingredients are uniformly moistened.
- Divide batter between the two prepared loaf pans.
- Bake for 1 hour and 10 minutes, or until a wooden pick or cake tester inserted in center of loaf comes out clean.
- Cool in pans for 10 minutes, then remove and finish cooling on wire racks.
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Carrot Nut Bread:
To make carrot nut bread, substitute 2 cups of grated carrots for the shredded zucchini.