Pineapple Zucchini Bread
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
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.
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.
Pairs Well With
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.