Pineapple Zucchini Bread
crushed pineapple, drained
pecans or walnuts, chopped
1Peel, grate and drain zucchini, set aside.
2Beat eggs until fluffy.
3Add sugar, vanilla and oil to the eggs and beat well.
May substitute 1/4 cup smooth applesauce for 1/4 cup of the oil to reduce amount of fat in recipe.
4Add rest of ingredients. Mix well.
Pour into (2) greased and floured loaf pans.
Bake 1 hour at 325 degrees or until tests done with a toothpick.
Cool in pan for 10 minutes then remove and place on wire rack to cool completely.
Dawn Lungstrom emit1961 - Aug 13, 2012
I shared a photo of this recipe.