Zucchini/Pineapple Bread

Zucchini/pineapple Bread Recipe

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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!!


★★★★★ 1 vote

15 Min
1 Hr


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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
2 tsp
baking soda
1 1/2 tsp
ground cinnamon
1 tsp
3/4 tsp
ground nutmeg (optional)
1/2 tsp
baking powder
1 c
chopped nuts and raisins (optional)

How to Make Zucchini/Pineapple Bread


  • 1In 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.
  • 2Pour 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.
  • 3YIELDS: 2 loaves

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About Zucchini/Pineapple Bread

Course/Dish: Sweet Breads
Other Tag: Quick & Easy

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