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Zucchini pineapple bread

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Ingredients/Components

cinnamon
eggs - 3 item
vanilla - 2 tsp
salt - 1 tsp
chopped nuts - 1 c
nutmeg - 3/4 tsp
baking powder - 1/2 tsp
baking soda - 2 tsp
vegetable oil - 1 c
all-purpose flour - 3 c
plus 2 Tbsp - 2 c
can crushed pineapple, well drained - 1 oz
coarsely shredded zucchini - 2 c

How to make zucchini pineapple bread:

Heat oven to 350°. Grease two 9 x 5-inch loaf pans and sprinkle each with 1 tablespoon sugar, shaking pan to coat all sides. In a large mixing bowl, cream together eggs, oil, remaining 2 cups sugar and vanilla. Stir in zucchini and pineapple.

In a separate bowl, stir together flour, soda, salt, baking powder, cinnamon and nutmeg. Gently stir dry ingredients and nuts into zucchini mixture just until blended. Divide batter between prepared pans. Bake 1 hour. Cool in pans for 10 minutes and turn out onto rack to cool completely.

Recipe categories: Breads, Quick breads, Squash.

Rating:

3.9

Average rating: 3.9, total votes: 8

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