Zucchini Pineapple Bread I recipe

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Ingredients

4 eggs
1 ½ cups white sugar
2 teaspoons vanilla extract
1 cup vegetable oil
1 ½ teaspoons ground cinnamon
¾ teaspoon ground nutmeg
1 (8 ounce) can crushed pineapple, drained
2 cups grated zucchini
3 cups all-purpose flour
1 teaspoon salt
1 ½ teaspoons baking soda
1 ½ teaspoons baking powder

Nutrition Info

207.3 calories
carbohydrate: 26.6 g
cholesterol: 31 mg
fat: 10.2 g
fiber: 0.7 g
protein: 2.8 g
saturatedFat: 1.5 g
servingSize: -
sodium: 219.1 mg
sugar: 14.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine flour, baking powder, baking soda, and salt.

  2. In a large bowl, mix oil, eggs, vanilla, sugar, cinnamon, and nutmeg. Blend in pineapple and zucchini. Stir flour mixture into zucchini mixture. Pour batter into two greased and floured 9 x 5 inch loaf pans.

  3. Bake at 350 degrees F (175 degrees C) for 1 hour. Cool on wire racks.

Recipe Yield

2 loaves

Recipe Note

This recipe makes two fruity, moist loaves.

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