Amazing Pineapple Zucchini Bread
photo by HeatherFeather
- Ready In:
- 1hr 10mins
- Ingredients:
- 14
- Yields:
-
2 loaves
ingredients
- 3 eggs
- 2 cups shredded zucchini
- 1 cup vegetable oil
- 8 ounces crushed pineapple, drained
- 2 teaspoons vanilla
- 3 cups flour
- 2 cups sugar
- 2 teaspoons baking soda
- 1 teaspoon cinnamon
- 1 teaspoon salt
- 1⁄2 teaspoon nutmeg
- 1⁄2 teaspoon baking powder
- 1 cup chopped pecans
- 1 cup raisins (optional)
directions
- In lg bowl, mix the eggs, zucchini, oil, pineapple and vanilla.
- Mix dry ingredients; add to egg mixture just until moistened through.
- Pour into 2 greased and floured loaf pans.
- Bake at 350° for 60 minutes or until pick comes out clean.
- Cool 10 minutes before removing from pans.
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Reviews
-
This is so simliar to my favorite Zucchini Pineapple Bread, so I decided to comment here instead rather than post a nearly identical recipe. This is so very moist and absolutely delicious. The differences in the version I use(which my friend,Tobi, shared with me): 1 tsp. baking powder, 3/4 tsp. nutmeg, 1 1/2 tsp cinnamon, walnuts instead of pecans.
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RECIPE SUBMITTED BY
MizzNezz
United States
After DH and I moved away from the farm, and to the city...I haven't done as much cooking and very little canning. But I do come to Zaar and look for new recipes once in a while. I'm still cooking Zaar!!
I like to play at Facebook, with my family and friends. A lot of my Zaar friends are there!! Yay! It's a good way to keep in touch.
We travel more. We're looking at the European trips now. Hope to go in the springtime. I really want to see London, I think I lived there in a past life, I've been obsessed with it since I was 10 years old!!