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Pineapple Zucchini Bread

Magical.Palate's picture
Ingredients
  Eggs 3
  Sugar 2 Cup (32 tbs)
  Salad oil 1 Cup (16 tbs)
  Vanilla 2 Teaspoon
  Shredded unpeeled zucchini 2 Cup (32 tbs)
  Canned crushed pineapple 8 1⁄4 Ounce, drained well
  All purpose flour 3 Cup (48 tbs)
  Baking soda 2 Teaspoon
  Salt 1 Teaspoon
  Baking powder 1⁄2 Teaspoon
  Ground cinnamon 1 1⁄2 Teaspoon
  Ground nutmeg 3⁄4 Teaspoon
  Finely chopped walnuts 1 Cup (16 tbs)
Directions

Preheat oven to 350°.
Lightly grease two 9 by 5-inch loaf pans; set aside.
In a bowl, beat eggs with an electric beater until frothy; beat in sugar, oil, and vanilla and continue beating until mixture is thick and foamy.
Stir in zucchini and pineapple.
In another bowl, stir together flour, baking soda, salt, baking powder, cinnamon, nutmeg, and nuts; add to zucchini mixture and stir just until all flour is moistened.
Spoon batter into prepared pans.
Bake for 50 to 60 minutes

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Method: 
Baked
Dish: 
Bread
Course: 
Fruit Dessert
Interest: 
Everyday

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