zucchini

• 3 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1 teaspoon baking soda
• 1-3/4 cups sugar
• 1 teaspoon cinnamon
• 1 cup chopped pecans
• 3 eggs, lightly beaten
• 1 cup canola oil
• 2 cups coarsely shredded zucchini, firmly packed or 2 cups grated carrots
• 8-ounce can crushed pineapple
• 2 teaspoons vanilla extract

  1. Preheat oven to 350°F, and lightly grease two 4-1/2x8-1/2-inch loaf pans.
  2. Combine the flour, salt, baking powder, soda, sugar and cinnamon. Stir in the pecans.
  3. Add all the remaining ingredients to flour mixture and stir just until dry ingredients are uniformly moistened.
  4. Divide batter between the two prepared loaf pans. Bake for 1 hour and 10 minutes, or until a wooden pick or cake tester inserted in center of loaf comes out clean. Cool in pans for 10 minutes, then remove and finish cooling on wire racks.

 

Connect with us

Subscribe to enter for great give-a-ways and to receive eNewsletters highlighting new vendors, upcoming events and local food info.
Email:

  

What's growing?

See what's in season now at the market  Read More

What's going on?

Check out our Schedule of Events 
Calendar

Who is at market?

Lots of new vendors and new produce, prepared foods, artisan goods. Read More