3
c. all purpose flour
1 1/4 c. sugar
4 1/2 tsp. baking powder
4 eggs
2/3 c. canola oil
1 8 oz. can of crushed pineapple, drained well (I chopped up pineapple chunks since I was out of crushed)
2 c. zucchini grated
8-10 drops of Lemon Essential Oil
4 1/2 tsp. baking powder
4 eggs
2/3 c. canola oil
1 8 oz. can of crushed pineapple, drained well (I chopped up pineapple chunks since I was out of crushed)
2 c. zucchini grated
8-10 drops of Lemon Essential Oil
Preheat your oven to 350 degrees. Grab 2- 4″ X 8″ baking pans and
grease well. In a medium sized bowl mix the flour, sugar, baking powder
and salt. Mix well. In a separate bowl, whisk together the eggs, oil,
pineapple, zucchini and lemon. Add wet ingredients to the dry
ingredients. Mix until moistened. Do not over mix. This will
look like a thick cake batter, and that is okay, it’s supposed to be that
way. Add the mixture to the two baking pans and bake for 45 minutes. Makes two fabulous
loaves. Enjoy!
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