Pineapple Zucchini Bread

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Have you made this?

By Maureen Koenig
@maurstank

This time of year is wonderful for fresh zucchini. I actually take the shredded zucchini and measure out 2 cups and put in a freezer bag and freeze for a future recipe. This recipe is always asked for at church coffee hour or any other time a moist flavorful bread is needed.

Rating:

★★★★★ 2 votes

Comments:

2 Comments

Prep:

30 Min

Cook:

1 Hr

Method:

Bake

Ingredients

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3: eggs
2 c: sugar
2 tsp: vanilla
1 c: vegetable oil
2 c: grated zucchini (i use a box grater)
3 c: flour
1 tsp: baking powder, salt, and baking soda
1 c: crushed pineapple
1/2 c: raisin (optional)
1 c: nuts (optional) any kind you like

How to Make Pineapple Zucchini Bread

Step-by-Step

1Beat your eggs, sugar, vanilla, and oil until fluffy. About 3-4 minutes.
2Add the rest of the ingredients in order. I usually drain the pineapple and reserve the juice. I put some of the juice in the batter(about 1/3 of a cup). You can figure out what works best for you by trial and error. It really is very moist.
3Bake in two greased loaf pans for 1 hour at 325 degrees..

I hope you enjoy it as much as we do.