Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Pineapple Zucchini Bread
- add review
- #2748
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
3 egg whites, whipped
1 cup applesauce
2 cups sugar
2 teaspoons vanilla extract
2 cups shredded zucchini
8 ounces crushed pineapple in juice, drained
3 cups all-purpose flour, unsifted
2 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon baking powder
1 1/2 teaspoon cinnamon
1 cup raisins
directions
Preheat oven at 350 degrees F. Prepare pan(s) with cooking spray and flour.
In a mixing bowl, combine egg whites, applesauce, sugar, vanilla, zucchini, and pineapple.
In another mixing bowl, combine flour, baking soda, salt, baking powder, cinnamon, and raisins. Mix wet ingredients with dry ingredients just until moistened.
Pour into prepared baking pan(s). Bake for 1 hour depending on pan size.
added by
maritab
nutrition data
Nutritional data has not been calculated yet.
It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
reviews & comments