A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Pina Colada Zucchini Bread
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- #104343
serves/makes:
ready in:
1-2 hrs
1-2 hrs
1 review
ingredients
3 cups peeled and grated raw zucchini
3 cups granulated sugar
1 1/2 cup vegetable oil
4 eggs
4 cups all-purpose flour
2 teaspoons baking powder
1 1/2 teaspoon salt
1 teaspoon baking soda
1/2 cup chopped nuts
1 can (20 ounce size) crushed pineapple, drained
1 teaspoon vanilla extract
1 teaspoon coconut extract
1 teaspoon rum extract
directions
Mix the first four ingredients and beat for two minutes. Add the three extracts and the pineapple.
Sift flour, baking powder, salt and baking soda. Add and mix well. Stir in the nuts.
Bake in greased and floured 9 x 5-inch loaf pans for 40 to 50 minutes at 350 degrees F until tester comes out clean.
cook's notes
Frozen zucchini also works. If using, thaw and drain very well. The baked bread also freezes very well.
added by
easybaker
nutrition data
228 calories, 11 grams fat, 31 grams carbohydrates, 3 grams protein per serving.
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reviews & comments
September 4, 2010
This bread was very moist and delicious. I added 2 teaspoons of cinnamon and 1/2 teaspoon of nutmeg. Great flavor.