Recipes
PINEAPPLE ZUCCHINI BREAD
Pineapple Zucchini Bread
Everyone loves this recipe because the pineapple keeps it really moist. I make a lot of these over the summer when our garden is producing tons of zucchini. They freeze well also.
Post a Review
Add to Recipe Box
PrintCATEGORIES
INGREDIENTS
- Cooking Time: 60 minutes
- Servings: 2 loaves
- Preparation Time: 30 minutes
- 3 eggs
- 1 cup vegetable oil
- 2 cup sugar
- 2 tsp. vanilla
- 2 cups shredded zucchini (use food processor or hand grate)
- 1 can crushed pineapple, drained well
- 3/4 tsp. nutmeg
- 1 cup chopped walnuts
- 3 cups all purpose flour
- 1 tsp. baking soda
- 1 tsp. salt
- 1tsp. baking powder
- 1 1/2 tsp. cinnamon
DIRECTIONS
With a wire whisk, beat eggs, oil, sugar, and vanilla till blended.
Stir in zucchini, pineapple, flour, soda, salt, baking powder, cinnamon, nutmeg and walnuts.
Blend well
Pour into 2 well greased 5x9 loaf pans, or 1 bundt pan or ring.
Bake for 350 degrees for 1 hour.
Check with a toothpick or knife blade.
RECIPE BACKSTORY
Everyone loves this recipe because the pineapple keeps it really moist. I make a lot of these over the summer when our garden is producing tons of zucchini. They freeze well also.
RECIPE REVIEWS
No Reviews at this time.
MEDIA
TELL ME MORE
LATEST RECIPES
