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

  • 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

  1. Peel, grate and drain zucchini, set aside.
  2. Beat eggs until fluffy.
  3. 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.
  4. 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.

Printable Recipe Card

About Pineapple Zucchini Bread





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