Recipe

Pineapple Zucchini Bread Recipe

	Bobbijo / All my dishes 1 year, 7 months ago 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! Prep:15m Cook:5060m Servings:2	Bobbijo
	moist

Does this look good? Yeah! / Nope

Fans

dogfool

chefmeow

Ingredients

3 eggs

2 cups finely shredded zucchini

1 cup vegetable oil

1 can (8-oz.) crushed pineapple, drained

2 tsp. vanilla extract

3 cups all-purpose flour

2 cups sugar

2 tsp. baking soda

1 1/2 tsp. ground cinnamon

1 tsp. salt

3/4 tsp. ground nutmeg

1/2 tsp. baking powder

1 cup chopped nuts

Directions

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.

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Comments

chefmeow 1 year, 7 months ago said:
Pineapple and zucchini in the same bread....oh yeah....greatness. You have my 5. Great post.

dogfool 1 year, 4 months ago said:
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!

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