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Zucchini Pineapple Bread Recipe

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This recipe for Zucchini Pineapple Bread is from Good Grub from Outlaws & Inlaws, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 eggs
1 c. salad oil
2 c. sugar
2 tsp. vanilla
2 c. shredded zucchini
1 (8 oz) can crushed pineapple (drained)
3 c. flour
2 tsp. baking soda
1 tsp. salt
1/2 tsp. baking powder
1-1/2 tsp. cinnamon
3/4 tsp. nutmeg
Directions:
Directions:
Mix first 4 ingredients in mixer until thick and foamy. With a spoon stir in zucchini and pineapple. Combine flour, spices, salt, baking powder and soda. Stir gently into zucchini mixture. Divide batter into 2 greased and floured loaf pans. Bake at 350º for 50 to 60 minutes.
Personal Notes:
Personal Notes:
You can add 1 cup of walnuts to the recipe. I add 1/2 cup of nuts to one of the loaves. It is delicious with cream cheese.
Audrey has used very similar recipe (using 1 c. brown sugar and 1 c. granulated sugar, slight variations in the amount of spices, and including pecans). It was a prize-winning 4-H recipe at the county and state fairs!

 

 

 

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