Pineapple Zucchini Bread
|Categories:||Breads, Other Breads|
|Keywords:||nuts, pineapple, orange, zucchini|
|2 tsp||vanilla extract|
|1 c||vegetable oil|
|1 tsp||baking powder|
|1 tsp||baking soda|
|1 c||crushed pineapple, drained|
|1 c||pecans or walnuts, chopped|
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DirectionsPeel, grate and drain zucchini, set aside.Beat eggs until fluffy.Add 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.Add 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.