Pineapple zucchini bread

Pineapple zucchini bread

Ingredients/Components

• sugar - 2 c
• cinnamon - 2 tsp
• eggs - 3 item
• vanilla - 2 tsp
• salt - 1 tsp
• flour - 3 c
• baking powder - 1/2 tsp
• baking soda - 2 tsp
• raisins optional - 1 c
• salad oil - 1 c
• finely chopped nuts - 1 c
• shredded zucchini - 2 c
• can crushed pineapple, well drained - 1 1/4

How to make pineapple zucchini bread:

Beat eggs. Add oil, sugar and vanilla. Beat until light and foamy. Stir in zucchini and pineapple. Sift together flour, soda, salt, baking powder and cinnamon. Gently stir into zucchini mixture. Add nuts and raisins.

Pour batter into 2 loaf pans greased and wax paper-lined that measure 9 x 5-inch. Bake in preheated 350° oven for 1 hour or until bread tests done when a toothpick inserted in center comes out clean. Cool in pans 10 minutes. Then remove from pans and continue cooling on racks.

Recipe categories: Breads, Quick breads, Pineapple.