Pineapple Zucchini Bread
From bobbijo 15 years ago
- 50-60 minutes to make
- Serves 2
Zucchini is one item I never run out of in the summer. I have a garden and this is a definite must grow. We enjoy this recipe very much and when I make it, I have to bake enough to send home with my girls. Hope you enjoy this as much as we do!
Ingredients
- 3 eggs shopping list
- 2 cups finely shredded zucchini shopping list
- 1 cup vegetable oil shopping list
- 1 can (8-oz.) crushed pineapple, drained shopping list
- 2 tsp. vanilla extract shopping list
- 3 cups all-purpose flour shopping list
- 2 cups sugar shopping list
- 2 tsp. baking soda shopping list
- 1 1/2 tsp. ground cinnamon shopping list
- 1 tsp. salt shopping list
- 3/4 tsp. ground nutmeg shopping list
- 1/2 tsp. baking powder shopping list
- 1 cup chopped nuts shopping list
How to make it
- In a bowl, combine the eggs, zucchini, oil, pinepple and vanilla.
- Combine the dry ingredients; stir into egg mixture just until moistened.
- Fold in nuts.
- Pour into two greased 8-in.x4-in.x2-in. loaf pans.
- Bake at 350 degrees for 50-60 minutes or until a toothpick inserted near the center comes out clean..
- Cool for 10 minutes before removing from pans to wire rack.
People Who Like This Dish 4
- dogfool Wilson, WI
- chefmeow Garland, TX
- santou London, GB
- clbacon Birmingham, AL
- jeffsgirl Medford, OR
- bobbijo Wayland, IA
- Show up here?Review or Bookmark it! ✔
The Rating
Reviewed by 2 people-
I am making this as I write this, thanks for such a great recipe. I picked corn today and am roasting it on my fire this evening along with garden vegs and zucchini bread and cantelope for dessert. Man I love summer!
dogfool
in Wilson loved it
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Pineapple and zucchini in the same bread....oh yeah....greatness. You have my 5. Great post.
chefmeow
in Garland loved it
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