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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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4.24
Average: 4.2 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 6933 Calories from Fat 3467

% Daily Value*

Total Fat 401 g616.2%

Saturated Fat 31.4 g156.9%

Trans Fat 3.9 g

Cholesterol 634.4 mg211.5%

Sodium 5120.9 mg213.4%

Total Carbohydrates 776 g258.6%

Dietary Fiber 36.1 g144.3%

Sugars 450 g

Protein 98 g196.4%

Vitamin A 26.1% Vitamin C 76.7%

Calcium 68.1% Iron 161.6%

*Based on a 2000 Calorie diet

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Pineapple Zucchini Bread Recipe