Memorial Day Recipes

Pineapple Zucchini Bread

  • Print
Pineapple Zucchini Bread

Rating:

(3 votes) 5 3

This unlikely duo makes for a tasty bread. Nice and moist with cinnamon and raisins.

Ingredients

  • 3 eggs
  • 1 C. oil
  • 2 C. sugar
  • 2 tsp. vanilla
  • 2 C. zucchini, shredded
  • 1 8 oz. can crushed pineapple, drained
  • 3 C. unsifted flour
  • 2 tsp. soda
  • 1 tsp. salt
  • 1/2 tsp. baking powder
  • 2 tsp. cinnamon
  • 1 C. chopped nuts
  • 1 C. raisins (optional)

Directions

Beat eggs; add oil, sugar and vanilla; beat mixture until light and foamy. Stir in zucchini and pineapple. Combine flour, soda, salt, baking powder, cinnamon, nuts and raisins. Stir gently into zucchini mixture. Pour batter into a greased and floured 9x5 loaf pan. Bake at 350 degrees for 1 hour, or until toothpick inserted comes out clean. Cool in pans. 

Review this recipe:

Reviews (3)

  • I'm going to try this, sounds wonderful! I'm wondering WHY the submitter didn't suggest 2 pans, or maybe she has the worlds deepest loaf pan ever made???? Happy 2009 to everyone! RSB

    Flag as inappropriate Rebecca007  |  January 2, 2009

  • I also used 2 loaf pans and 4 mini pans. Very moist and flavorsome. Shared receipe with others

    Flag as inappropriate sweetnanny1  |  August 10, 2008

  • I had to use 2 loaf pans. This is fabulous! So moist.

    Flag as inappropriate jaciar17  |  July 23, 2008

Signup