Zucchini/Pineapple Bread
By
Karen Luers
@Karen_Luers
1
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 vote
Serves:
32
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)
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
About Zucchini/Pineapple Bread
Course/Dish: Sweet Breads
Other Tag: Quick & Easy
