pineapple zucchini bread
(2 RATINGS)
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.
No Image
prep time
30 Min
cook time
1 Hr
method
Bake
yield
Ingredients
- 3 - eggs
- 2 cups sugar
- 2 teaspoons vanilla
- 1 cup vegetable oil
- 2 cups grated zucchini (i use a box grater)
- 3 cups flour
- 1 teaspoon baking powder, salt, and baking soda
- 1 cup crushed pineapple
- 1/2 cup raisin (optional)
- 1 cup nuts (optional) any kind you like
How To Make pineapple zucchini bread
-
Step 1Beat your eggs, sugar, vanilla, and oil until fluffy. About 3-4 minutes.
-
Step 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.
-
Step 3Bake in two greased loaf pans for 1 hour at 325 degrees.. I hope you enjoy it as much as we do.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes