Pineapple Zucchini Bread
Published by: Maureen Yield: 2 loves

  • 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 or raisins, optional
  1. Preheat oven to 350.
  2. In a large bowl combine the eggs, zucchini, oil, pineapple and vanilla.
  3. Combine dry ingredients in separate bowl; stir into egg mixture until moistened.
  4. Fold in nuts and raisins if desired.
  5. Pour into two greased 8-in x 4-in loaf pans.
  6. Bake at 350 for 50-60 minutes or until a toothpick comes out clean.
  7. Cool for 10 minutes before removing from pans to wire racks to cool.
Published: Saturday, January 10th, 2015
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