Geccoe's Recipes

Servings : Makes 2 breads (molds 9 x 5 x 2 1 / 2 inches (21 x 11 x 6 cm)) 

Ingredients: 

- 3 eggs 
- ¾ cup safflower or canola oil 
- 1 cup brown sugar 
- 1 tsp vanilla 
- 2 cups (about 2-3) zucchinis, grated finely 
- 1 can (540 ml) pineapple slices, unsweetened, drained 
- 3 cups flour 
- 1 tsp baking soda 
- 1 tsp baking powder 
- 1 tsp salt 
- 1 ½ tsp cinnamon 
- ¾  tsp nutmeg 
- ½ cup dried cranberries or raisins 
- ½ cup chopped walnuts (optional) 

Preparation: 

1. In a large bowl, combine oil, eggs, brown sugar and vanilla. Chop the pineapple. Stir in zucchini and pineapple. 

2. In a medium bowl, combine flour, cinnamon, baking soda, baking powder, nutmeg and salt. Stir the mixture with oil. Stir in cranberries and nuts. 

3. Pour batter into 2 loaf pans greased and floured 9 x 5 x 2 1 / 2 inches (21 x 11 x 6 cm). 

4. Bake at 350 degrees F (180 C) until they are golden and toothpick inserted in center comes out clean, about 50 to 60 minutes. 

5. Cool on a wire rack for 10 minutes. Remove from pans and cool completely on wire rack.