Zucchini/Pineapple Bread

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

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By Karen Luers
@Karen_Luers

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!!

Rating:

★★★★★ 1 vote5

Serves:

Prep:

15 Min

Cook:

1 Hr

Ingredients

3

eggs
2 c

finely shredded zucchini
1 c

vegetable oil
1 can(s)

8 oz crushed pineapple, drained
2 tsp

vanilla extract
3 c

all purpose flour
2 c

sugar
2 tsp

baking soda
1 1/2 tsp

ground cinnamon
1 tsp

salt
3/4 tsp

ground nutmeg (optional)
1/2 tsp

baking powder
1 c

chopped nuts and raisins (optional)
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How to Make Zucchini/Pineapple Bread

Step-by-Step

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.
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.
YIELDS: 2 loaves

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