Zucchini Bread Plus Recipe

Name: Zucchini Bread Plus
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Vegetarian
Ingredients: 3 c. flour; 2 c. sugar; 1/2 tsp. baking powder; 1 tsp. each: baking soda, cinnamon and salt; 1/2 tsp. nutmeg; 3 eggs; 1 c. oil; 3 c. grated zucchini; 1/2 c. chopped, dried apricots; 1/2 c. chopped apple; 1 c. pineapple, drained; 2/3 c. raisins; 1/2 c. coconut; 1 c. chopped nuts

Servings: persons

3 c. flour
2 c. sugar
1/2 tsp. baking powder
1 tsp. each: baking soda, cinnamon and salt
1/2 tsp. nutmeg
3 eggs
1 c. oil
3 c. grated zucchini
1/2 c. chopped, dried apricots
1/2 c. chopped apple
1 c. pineapple, drained
2/3 c. raisins
1/2 c. coconut
1 c. chopped nuts

1
Mix flour, sugar, baking powder, baking soda, cinnamon, salt and nutmeg in large bowl.
2
Beat eggs in mixer bowl until thick and lemon colored.
3
Add oil; mix well.
4
Add dry ingredients; mix just until moistened.
5
Stir in zucchini, apricots, apple, pineapple, raisins, coconut and nuts.
6
Spoon into 2 greased 5 x 9-inch loaf pans.
7
Bake at 350u00b0 for 1 hour or until toothpick comes out clean. Remove to wire rack to cool.
8
Can be baked in Bundt pan.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 c. flour, 2 c. sugar, 1/2 tsp. baking powder, 1 tsp. each: baking soda, cinnamon and salt, and more.

Yes, Zucchini Bread Plus falls under the Vegetarian category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Zucchini Bread Plus

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