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Pineapple zucchini bread Recipe

  • 50minutes

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Source: www.tasteofhome.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B9, B12, H
MineralsSelenium, Copper, Natrium, Fluorine, Manganese, Calcium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. - 3 medium eggs

  2. - 1-3/4 cups sugar

  3. - 1 cup salad oil

  4. - 2 tsp. vanilla

  5. - 1-3/4 cups grated unpeeled raw zucchini

  6. - 1 can (10 ounces) crushed pineapple well drained

  7. - 3 cups sifted all-purpose flour

  8. - 1 tsp. salt

  9. - 1 tsp. baking soda

  10. - 1/4 tsp. baking powder

  11. - 1-1/2 tsp. cinnamon

  12. - 3/4 tsp. nutmeg

  13. - 1 cup chopped nuts

Instructions Jump to Ingredients ↑

  1. Beat eggs until light and fluffy; add sugar and continue to beat until blended. Stir in salad oil, vanilla, zucchini and pineapple. Sift dry ingredients; stir into egg mixture along with the nuts. Turn into 2 greased 9x5x3-inch loaf pans.

  2. - Bake in a 350 degree oven for 50 minutes or until a toothpick inserted comes out clean. Remove from pan; cool on rack. Chill before serving. Yield: serves 0

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