Pineapple Zucchini

In a large bowl whisk together the sugar melted butter and vanilla extract. Step 5 Pack hot in cans and process 25 minutes in hot water or 10 minutes at 10 pounds pressure.

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Add the pineapple juice sugar and real lemon.

Pineapple zucchini. Be sure no green is on it. Add the mixture to the flour. In a large bowl combine the flour sugar baking soda cinnamon salt nutmeg and baking powder.

Stir into dry ingredients just until moistened. Quickly whisk in the egg. Mix zucchini with other ingredients in a large saucepan and bring to a boil.

While some zucchini breads are more like a pound cake this recipe has a hearty old fashioned flavor that makes no apologies for definitely being a bread. In a large bowl combine the flour sugar coconut baking soda cinnamon salt nutmeg and ginger. Fill jars with hot mixture and cooking liquid leaving ½-inch headspace.

In a small bowl whisk together the flour baking powder soda and salt. Step 3 Squeeze out the juice. Fold in the zucchini pineapple.

In a small bowl beat together the oil eggs and vanilla. In another bowl whisk the eggs oil and vanilla. Step 1 Peel the zucchini.

Step 4 Simmer all together can add 2 teaspoons pineapple extract for 20 minutes. Ingredients 2 eggs 2 cups sugar 1 cup vegetable oil 2 teaspoons vanilla extract 3 cups all-purpose flour 1 teaspoon salt 12 teaspoon baking powder 12 teaspoon baking soda 2 teaspoons ground cinnamon 1-12 teaspoons ground nutmeg 2 cups shredded zucchini 1 can 8 ounces crushed pineapple. Peel zucchini and either cut into ½-inch cubes or shred.

Step 2 Seed it and grind or chop with blender. You can make muffins with this recipe too. Pineapple zucchini bread with pecans is a delicious summer breakfast treat.

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