PINEAPPLE ZUCCHINI BREAD

 

  • Cooking Time: 60 minutes
  • Servings: 2 loaves
  • Preparation Time: 30 minutes

Ingredients

  • 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.

Notes

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.

Categories: Bread  Fruit Bread  Vegetable 
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