Recipes

Sign up to Receive Special Offers

I just want you to know that I feel this is the greatest list of breakfast food recipes that I have ever come across. Believe me, I surf the web many hours a day and I am lucky to have found this web site. Keep up the good work.

~ Carole

Shop

Cinnamon Mornings and Chocolate Dreams

Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.

Spicy Pineapple Zucchini Bread Recipe

Brought to you by Whitegate Inn by the Sea

print recipe

add recipe to album

Ingredients:
3 eggs
1 cup salad oil
2 1/2 cups sugar
2 teaspoons vanilla
2 cups coarsely shredded, unpeeled zucchini (about 2 medium)
1 can (8 1/4 ounce) well-drained, crushed pineapple
3 cups all-purpose flour, unsifted (half of which can be whole wheat)
2 teaspoons soda
1 teaspoon salt
1/2 teaspoon baking powder
1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground nutmeg
1 cup chopped walnuts (finely)

Instructions:
In a large bowl, beat eggs until frothy. Add oil, sugar and vanilla. Continue beating until mixture is thick and foamy.
Stir in zucchini and pineapple (gently).
In a separate bowl, stir together flour, soda, salt, baking powder, cinnamon, nutmeg and walnuts.
Stir gently into zucchini mixture until just blended.
Spoon batter into 2 greased and flour-dusted loaf pans.
Bake in a 350º oven for 1 hour or until a wooden toothpick inserted in the centers come out clean.
Let cool in pans 10 minutes, then turn out onto racks to cool completely.
Enjoy!