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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)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 6281 Calories from Fat 2963

% Daily Value*

Total Fat 339 g521.1%

Saturated Fat 48.4 g241.9%

Trans Fat 0 g

Cholesterol 634.4 mg211.5%

Sodium 5512.5 mg229.7%

Total Carbohydrates 758 g252.5%

Dietary Fiber 26.7 g106.7%

Sugars 446.3 g

Protein 77 g153.7%

Vitamin A 25.5% Vitamin C 73.1%

Calcium 91.2% Iron 142.1%

*Based on a 2000 Calorie diet

2 Comments

Elayne's picture
Jeannecat's picture
Zucchini-Pineapple Nut Bread Recipe