zucchini pineapple bread

Name: Zucchini Pineapple Bread
Cook time: 1 h
Yield: 2
Cuisine: American
Ingredients: 3 cup(s) self rising flour; 1 1/2 teaspoon(s) ground cinnamon; 3/4 cup(s) finely chopped pecans; 3 - eggs; 2 cup(s) sugar; 1 cup(s) vegetable oil; 3 teaspoon(s) pure vanilla extract; 2 cup(s) zucchini, shredded; 1 can(s) 8oz crushed pineapple, well drained

(2 RATINGS)

104 Pinches 1 Photo

Terese Galgano

Hillsborough, NC

Updated on Nov 21, 2010

this is a moist zucchini bread...i make these during the holidays and give them away as gifts

Rate

prep time

cook time 1 Hr

method Bake

yield 2 loaves

Ingredients

3 cups self rising flour
1 1/2 teaspoons ground cinnamon
3/4 cup finely chopped pecans
3 - eggs
2 cups sugar
1 cup vegetable oil
3 teaspoons pure vanilla extract
2 cups zucchini, shredded
1 can 8oz crushed pineapple, well drained

How To Make zucchini pineapple bread

Step 1

preheat oven to 350F

Step 2

combine flour, cinnamon and nuts; set aside
Step 3

beat eggs lightly in a large mixing bowl; add sugar, oil and vanilla; beat until creamy
Step 4

stir in zucchini and pineapple...add dry ingredients;stirring until dry ingredients are moistened.
Step 5

spoon into 2 well greased and floured 9"x5"x3" loaf pans...bake at 350F for one hour or until done...cool 10 minutes before removing from pans; turn out on rack, cool completely
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