Harvest Zucchini Bread

Name: Harvest Zucchini Bread
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 16
Cuisine: Global
Ingredients: 237 milliliters all purpose flour; 2 teaspoons baking soda; 2 eggs; 2 teaspoons ground cinnamon; 0 teaspoons ground nutmeg; 79 milliliters nonfat buttermilk; 227 grams crushed pineapple in its own juice; 118 milliliters coarsely chopped pistachio or other nuts; 1 teaspoon salt; 2 teaspoons vanilla extract; 79 milliliters vegetable oil; 237 milliliters whole wheat flour; 710 milliliters unpeeled shredded zucchini

Harvest Zucchini Bread might be From preparation to the plate, this recipe takes roughly 1 hour and 10 minutes. If you have pineapple in its own juice, baking soda, zucchini, and a few other ingredients on hand, you can make it. It is a good option if you're following a vegetarian diet.

Instructions

Preheat oven to 350 degrees F. Spray 2 (8 x 4 inch) loaf pans set aside.

Equipment you will use

Loaf Pan

Oven

In medium bowl combine the first six ingredients. Set aside.

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Bowl

In large bowl beat eggs.

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Egg

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Bowl

Add vanilla, buttermilk and vegetable oil and blend.

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Vegetable Oil

Buttermilk

Vanilla

Add Stevia Extract In The Raw and Sugar In The Raw. Blend well.

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Sugar In The Raw

Stevia

Add grated zucchini and dry ingredients.

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Zucchini

Mix well. Stir in pineapple and nuts and mix until blended.

Ingredients you will need

Pineapple

Nuts

Pour batter evenly into both loaf pans. Set in oven on middle rack and bake at 350 degrees F for about 50 minutes or until toothpick comes out clean when inserted.

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Loaf Pan

Toothpicks