Zucchini Pineapple Bread I

          

This recipe makes two fruity, moist loaves.

Original recipe makes 2 loaves

Ingredients

4 eggs
1 1/2 cups white sugar
2 teaspoons vanilla extract
1 cup vegetable oil
1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground nutmeg
1 (8 ounce) can crushed pineapple, drained
2 cups grated zucchini
3 cups all-purpose flour
1 teaspoon salt
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder

  • PREP

    20 mins

  • COOK

    1 hr

  • READY IN

    1 hr 20 mins

Directions

  1. Combine flour, baking powder, baking soda, and salt.
  2. In a large bowl, mix oil, eggs, vanilla, sugar, cinnamon, and nutmeg. Blend in pineapple and zucchini. Stir flour mixture into zucchini mixture. Pour batter into two greased and floured 9 x 5 inch loaf pans.
  3. Bake at 350 degrees F (175 degrees C) for 1 hour. Cool on wire racks.

Nutrition

Calories: 207 kcal
Carbohydrates: 26.6 g
Cholesterol: 35 mg
Fat: 10.2 g
Fiber: 0.7 g
Protein: 2.8 g
Sodium: 219 mg

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