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Zucchini Pineapple Loaf

Southern.Crockpot's picture
Ingredients
  Eggs 2
  Cooking oil 1⁄2 Cup (8 tbs)
  Granulated sugar 1 Cup (16 tbs)
  Shredded unpeeled zucchini 1 Cup (16 tbs)
  Crushed pineapple 1⁄2 Cup (8 tbs), drained
  Vanilla 1 Teaspoon
  All purpose flour 2 Cup (32 tbs)
  Baking soda 1 Teaspoon
  Baking powder 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Cinnamon 3⁄4 Teaspoon
  Nutmeg 1⁄4 Teaspoon
  Chopped nuts 1⁄2 Cup (8 tbs)
Directions

GETTING READY
1. Pre-heat the oven to 350ºF (180°C).
2. Apply butter or margarine on a 9x5x3 inch (23 x 12 x 7 cm) loaf pan.

MAKING
3. Take a mixing bowl, beat egg, oil and sugar with a hand blender. Add in zucchini, pineapple and vanilla; stir well.
4. In a second bowl, add flour, baking soda, baking powder, salt, cinnamon, nutmeg, and nuts. Mix well.
5. Transfer all the dry mixture at once into pineapple-zucchini mixture. Mix all together until just moistened.
6. Pour into loaf pan and bake for 60 minutes.
7. Check the doneness with a toothpick. Cool for 10 minutes. Take away from pan to finish cooling on rack.

SERVING
8. Make slices, apply butter over them and serve. Or wrap and store.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Snack
Method: 
Baked
Dish: 
Bread
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Zucchini
Preparation Time: 
35 Minutes
Cook Time: 
60 Minutes
Ready In: 
0 Minutes
Servings: 
6

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