Ingredientes para Zucchini Bread With Pineapple
- 2 large eggs
- Olive Oil
- 1 ¾ cups granulated sugar
- 1 teaspoon vanilla extract
- 2 cups grated zucchini
- Crushed Pineapple
- All Purpose Flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1 tablespoon ground nutmeg
- ½ teaspoon ground cardamom
- ¼ teaspoon ground Chinese ginger
- 1 cup chopped walnuts
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Cómo preparar Zucchini Bread With Pineapple
- Preheat oven to 350°F (175°C). Grease and flour two 5x9 inch loaf pans.
- In a large bowl, cream together 2 large eggs, 1 cup vegetable oil, 1 ¾ cups granulated sugar, and 1 teaspoon vanilla extract until light and fluffy.
- In a separate bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon salt, 2 teaspoons baking powder, 1 teaspoon ground cinnamon, 1 tablespoon ground nutmeg, ½ teaspoon ground cardamom, and ¼ teaspoon ground Chinese ginger.
- Gently fold in 2 cups grated zucchini and 1 (20 ounce) can crushed pineapple, well-drained.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in 1 cup chopped walnuts.
- Divide the batter evenly between the prepared loaf pans.
- Bake for 60-75 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the loaves cool in the pans for 10-15 minutes before inverting them onto wire racks to cool completely.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
111g
Fat
13g
Carbs
15g
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Lactose Time To Make Course Main Ingredient Preparation Occasion For Large Groups Breads Breakfast Fruit Vegetables Easy Holiday Event Kid Friendly Summer Vegetarian Food Processor Blender Dietary Gifts Seasonal Comfort Food Inexpensive Free Of Something Toddler Friendly Tropical Fruit Pineapple Taste Mood Equipment Small Appliance Number Of Servings 4 Hours Or Less
