zucchini/pineapple bread

★★★★★ 1 Review
Karen_Luers avatar
By Karen Luers
from Lawrenceburg, IN

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 Review
serves 32
prep time 15 Min
cook time 1 Hr

Ingredients For zucchini/pineapple bread

  • 3
    eggs
  • 2 c
    finely shredded zucchini
  • 1 c
    vegetable oil
  • 1 can
    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

  • 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.
  • 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.
  • 3
    YIELDS: 2 loaves

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