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Zucchini pineapple bread

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Ingredients/Components

sugar - 2 c
cinnamon
eggs - 3 item
vanilla - 2 tsp
salt - 1 tsp
nutmeg - 3/4 tsp
baking powder - 1/2 tsp
baking soda - 2 tsp
vegetable oil - 1 c
sifted flour - 3 c
raisins - 1 c
crushed pineapple, drained - 1 c
raw, unpared grated zucchini, drained - 2 c
chopped walnuts or pecans or 1 c - 1 c

How to make zucchini pineapple bread:

Beat eggs and mix in sugar, oil, vanilla, zucchini and pineapple. Sift dry ingredients together and mix thoroughly with zucchini mixture. Add raisins and nuts and mix well. Pour batter into 2 greased and floured loaf pans. Put in cold oven and turn to 325°. Bake 45 minutes to 1 hour or until bread tests done with toothpick. Cool in pans. (Can use frozen zucchini. Can vary nuts and fruits. Also can pour batter into 4 small oiled and floured loaf pans and bake 40 to 45 minutes.)

Recipe categories: Breads, Quick breads, Squash.

Rating:

2.8

Average rating: 2.8, total votes: 9

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sugar, flour, margarine, softened, self-rising flour, mayo, warm milk, boxes of jiffy cornbread mix, slices of bread