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Zucchini-Pineapple Nut Bread

A.1.Foods's picture
Ingredients
  All purpose flour 3 Cup (48 tbs)
  Baking soda 2 Teaspoon
  Baking powder 1 1⁄2 Teaspoon
  Ground cinnamon 1 1⁄2 Teaspoon
  Salt 1 Teaspoon
  Ground nutmeg 3⁄4 Teaspoon
  Eggs 3
  Cooking oil 1 Cup (16 tbs)
  Sugar 2 Cup (32 tbs)
  Vanilla 2 Teaspoon
  Unpeeled zucchini 2 Cup (32 tbs), shredded
  Canned crushed pineapple 8 1⁄4 Ounce, drained (1 Can)
  Walnuts/Currants / raisins 1 Cup (16 tbs), chopped
Directions

In a mixing bowl stir together flour, baking soda, baking powder, cinnamon, salt, and nutmeg; set aside.
In a mixer bowl beat together eggs, oil, sugar, and vanilla for 2 minutes.
Stir in shredded zucchini and drained pineapple.
Stir in flour mix ture till well combined.
Stir in nuts, currants, or raisins.
Turn batter into two greased 8x4x3-inch or 9x5x3 inch loaf pans.
Bake loaves in a 350° oven for 55 to 60 minutes or till wooden picks inserted near centers come out clean.
Cool in pans 10 minutes.
Remove from pans; cool thoroughly on wire racks

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Interest: 
Party, Healthy

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4.1375
Average: 4.1 (20 votes)

2 Comments

Elayne's picture
this zucchini bread is the best I ever baked.....We planted 5 zucchini plants...4 too many.Baked and froze bread for holoday giving.
Jeannecat's picture
Fabulous recipe! Like another commenter, we planted 4 too many zucchini plants and I've been making bread, cake, stir fry, freezing it and I'm currently looking at 10 more zuks on my counter! This is the best bread recipe I've made - will make many more loaves, I'm sure.