Zucchini and Pineapple Bread

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It's a very moist bread. It's absolutely delicious. One that you can't stop eating. Enjoy!

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Serving Size / Yield

2 servings

Ingredients

  • 3 eggs
  • 1 C. oil
  • 2 C. sugar
  • 2 tsp. vanilla
  • 18 oz. crushed pineapple -- drained
  • 2 C. zucchini -- grated
  • 3 C. flour
  • 2 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1 tsp. salt
  • 2 tsp. cinnamon
  • 1 C. pecans or walnuts -- chopped

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Directions

Beat until light and fluffy; eggs, oil, sugar and vanilla. Stir in zucchini and pineapple. Add dry ingredients, which have been sifted together, to above mixture. Stir in nuts. Bake in 2 greased and floured 9" x 5" x 3" pans. Bake at 350º for 1 hour until toothpick in center comes out clean. Cool in pans 10 minutes. Turn onto rack to finish cooking

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