Recipe
Author
Hy-Vee Seasons Magazine
Save Options
Servings and Ingredients
Ingredients
Serves 24
| Quantity | Ingredient | Add |
|---|---|---|
| 2 c. Hy-Vee sugar | ||
| 1 c. Hy-Vee Select olive oil | ||
| 3 Hy-Vee large eggs | ||
| 2 tsp. Hy-Vee vanilla | ||
| 2 c. coarsely grated zucchini (about 1 large) | ||
| 1 (8 oz) can Hy-Vee crushed pineapple, drained | ||
| 3 c. Hy-Vee all-purpose flour | ||
| 2 tsp. Hy-Vee baking soda | ||
| 1 tsp. Hy-Vee salt | ||
| ½ tsp. Hy-Vee baking powder | ||
| 2 tsp. Hy-Vee cinnamon | ||
| 1 tsp. Hy-Vee nutmeg | ||
| 1 c. Hy-Vee walnut pieces | ||
| 1 c. Hy-Vee dried cranberries |
Directions
- Preheat oven to 350 degrees. Grease and flour two 5-by-9-inch loaf pans; set aside.
- In a large bowl combine sugar, olive oil, eggs and vanilla. Stir in zucchini and pineapple.
- In a separate medium-sized bowl combine flour, baking soda, salt, baking powder, cinnamon and nutmeg. Add dry ingredients 1/3 at a time to wet and stir after each time. Add walnuts and cranberries and mix. Divide batter equally between prepared pans. Bake for 1 hour or until a toothpick inserted comes out clean. Cool in pans for 10 minutes. Turn out onto wire racks and cool.
Nutrition facts
Servings
270 Calories per serving
Amounts Per Serving
- Total Fat: 13g
- Cholesterol: 25mg
- Sodium: 220mg
- Total Carbohydrates: 36g
- Protein: 3g
Daily Values
0%
Vitamin A 2%
0%
Vitamin C 4%
0%
Iron 6%
0%
Calcium 2%
Recipe Source:
Hy-Vee Seasons Fall 2012.