Zucchini-Pineapple-Nut Bread

Barbara Maxwell Recipe

By Barbara Maxwell GiddyBarbara

Nice and Moist


Recipe Rating:
 1 Rating
Serves:
2 Loaves
Prep Time:
Cook Time:

Ingredients

3 c
all purpose flour
2 tsp
baking soda
1 1/2 tsp
baking powder
1 1/2 tsp
cinnamon, ground
1 tsp
salt
3/4 tsp
ground nutmeg
3
eggs
1 c
cooking oil
2 c
sugar
2 tsp
vanilla extract
2 c
shredded unpeeled zucchini
1
8 or 8 1/4 oz crushed pineapple drained
1 c
chopped walnuts :currants or raisins

Directions

1
In a mixing bowl stir together flour,baking soda,baking powder,cinnamon,salt,and nutmeg:set aside
2
In mixing bowl beat together eggs, oil,sugar,and vanilla for 2 mins
Stir in shredded zucchini and drained .Stir in flour mixture till well combined.Stir in nuts,currents or raisins
3
Turn batter into two greased 8x4x3 inch or 9x5x3 inch loaf pans
Bake loaves in a 350 degree oven for 55 or 60 mins or untill wooden picks inserted near center comes out clean
4
Cool in pans for 10 mins
Remove from pans ,cool thoroughly on wire racks

Makes 2 loaves

Enjoy
  • Comments

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  • user
    Mary N. DiZazzo zazz - Aug 20, 2012
    Wonderful, easy recipe! Came out so moist! My guests truly enjoyed it! Really like that recipe makes 2 loaves! Plenty to go around! When baking calls for chopped walnuts I usually put in whole or halves- works well for me. Thanks so much for this treat Barbra! Keep on baking!