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| Zucchini Pineapple Bread I Recipes |
- PREP 20 mins
- COOK 1 hr
- READY IN 1 hr 20 mins
Ingredients
Original recipe makes 2 loaves
- 4 eggs
- 1 1/2 cups white sugar
- 2 teaspoons vanilla extract
- 1 cup vegetable oil
- 1 1/2 teaspoons ground cinnamon
- 3/4 teaspoon ground nutmeg
- 1 (8 ounce) can crushed pineapple, drained
- 2 cups grated zucchini
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons baking powder
Directions
- Combine flour, baking powder, baking soda, and salt.
- 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.
- Bake at 350 degrees F (175 degrees C) for 1 hour. Cool on wire racks.
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