Pineapple Zucchini Bread

1
mary Armstrong

By
@emit1961

Even better the second day...IF you can wait that long!!

May use mandarin oranges, cut-up, drained in place of pineapple.

I believe this recipe is from Viola.

Rating:
★★★★★ 1 vote
Comments:
Serves:
2 loaves
Prep:
25 Min
Cook:
1 Hr

Ingredients

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3
eggs
2 c
sugar
2 tsp
vanilla extract
1 c
vegetable oil
2 c
zucchini
3 c
flour
1 tsp
baking powder
1 tsp
baking soda
1 tsp
salt
1 c
crushed pineapple, drained
1 c
pecans or walnuts, chopped

How to Make Pineapple Zucchini Bread

Step-by-Step

  • 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.

Printable Recipe Card

About Pineapple Zucchini Bread

Course/Dish: Breads, Other Breads




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