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Pineapple Zucchini Bread

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Member since 2008
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Serves 2 loaves | Prep Time 30 minutes | Cook Time 60 minutes

Why I Love This Recipe

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.

Ingredients You'll Need

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


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.

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