Pineapple Zucchini Bread

Name: Pineapple Zucchini Bread
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Cuisine: American
Ingredients: 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

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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 votes5

Comments:

2 Comments

Prep:

30 Min

Cook:

1 Hr

Method:

Bake

Ingredients

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
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How to Make Pineapple Zucchini Bread

Step-by-Step

Beat your eggs, sugar, vanilla, and oil until fluffy. About 3-4 minutes.
Add 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.
Bake in two greased loaf pans for 1 hour at 325 degrees..

I hope you enjoy it as much as we do.

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