pineapple-zucchini bread
This is a sweet bread. We enjoy this for breakfast and also for snacking.
No Image
prep time
20 Min
cook time
55 Min
method
Bake
yield
2 loaves
Ingredients
- 2 large eggs
- 1 1/3 cups sugar
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
- 2 cups shredded zucchini
- 8 ounces can crushed pineapple, drained
- 1 1/2 cups all-purpose flour
- 1 1/2 cups whole wheat flour
- 2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 3/4 teaspoon ground nutmeg
- 1 cup chopped pecans
- 1 cup raisins or currants
How To Make pineapple-zucchini bread
-
Step 1Beat the eggs at medium speed of an electric mixer until foamy. Add the sugar, oil, and vanilla; beat 2 minutes or until the mixture is slightly thickened. Stir in zucchini and pineapple.
-
Step 2Combine the flours and the next 5 ingredients. Add to the zucchini mixture, stirring just until blended. Stir in pecans and raisins.
-
Step 3Pour into 2 greased and floured 8 1/2 x 4 1/2 inch loaf pans. Bake at 350° for 50 to 55 minutes or until a wooden pick inserted in the center comes out clean.
-
Step 4Cool in the pans on wire racks for 10 minutes. Remove from the pans, and let cool completely on wire racks.
- 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!
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes