Zucchini-Pineapple Bread

If you loved the Pumpkin Pecan Bread, then this is a variation of pumpkin bread made with zucchini and pineapple.

Zucchini Pineapple Bread

Ingredients:

  • 3 eggs, beaten fluffy
  • 2 cups granulated sugar
  • 1 cup vegetable oil
  • 3 tablespoons vanilla extract
  • 2 cups zucchini, peeled, grated and drained
  • 3 cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 (8 ounces) crushed pineapple, undrained
  • 1 cup nuts

Instructions:

  1. Mix eggs, sugar, oil and vanilla extract. Add zucchini.
  2. Sift dry ingredients into mixture.
  3. Stir in undrained pineapple and nuts.
  4. Pour into two greased and floured loaf pans.
  5. Bake at 350 degrees F for one hour.

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