zucchini/pineapple bread

Name: Zucchini/Pineapple Bread
Prep time: 15 min
Cook time: 1 h
Yield: 32
Ingredients: 3 - eggs; 2 cup(s) finely shredded zucchini; 1 cup(s) vegetable oil; 1 can(s) 8 oz crushed pineapple, drained; 2 teaspoon(s) vanilla extract; 3 cup(s) all purpose flour; 2 cup(s) sugar; 2 teaspoon(s) baking soda; 1 1/2 teaspoon(s) ground cinnamon; 1 teaspoon(s) salt; 3/4 teaspoon(s) ground nutmeg (optional); 1/2 teaspoon(s) baking powder; 1 cup(s) chopped nuts and raisins (optional)

(1 RATING)

45 Pinches

Karen Luers

Lawrenceburg, IN

Updated on Sep 26, 2012

I usually add a bit more cinnamon and I also put a pineapple ring on top of the loaf to add a little extra goodness!!

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prep time 15 Min

cook time 1 Hr

method ---

yield 32 serving(s)

Ingredients

3 - eggs
2 cups finely shredded zucchini
1 cup vegetable oil
1 can 8 oz crushed pineapple, drained
2 teaspoons vanilla extract
3 cups all purpose flour
2 cups sugar
2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1 teaspoon salt
3/4 teaspoon ground nutmeg (optional)
1/2 teaspoon baking powder
1 cup chopped nuts and raisins (optional)

How To Make zucchini/pineapple bread

Step 1

In a large bowl, combine the eggs, zucchini, oil, pineapple and vanilla. Combine the dry ingredients, stir into egg mixture just until moistened. Fold in nuts and raisins if desired.

Step 2

Pour into two greased 8 in. x 4 in. loaf pans. Bake at 350 for 50-60 minutes or until toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from the pans to wire racks to cool.
Step 3

YIELDS: 2 loaves
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