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Pineapple-Zucchini Bread Recipe

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This recipe for Pineapple-Zucchini Bread, by , is from The Calabro Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Anita Calabrese
Added: Monday, October 15, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 c zucchini 1 1/2 tsp cinnamon
1 c crushed pineapple 3/4 tsp nutmeg
3 lg eggs 1 tsp salt
2 c sugar 2 tsp baking soda
1 c veg oil 1/2 tsp baking powder
2 tsp vanilla 1 c nuts (walnuts)
3 c flour

Directions:
Directions:
Heat oven to 350
coarsely shred unpeeled zucchini]
Drain canned crushed pineapple
Mix eggs, sugar and oil.
Stir in vanilla, cinnamon and nutmeg.
Add in salt, baking soda, baking powder, pineapple, zucchini, and chopped nuts -- Stir well.
Add flour and mix to blend.
Spoon batter into 2 well greased and floured 8" x 4" loaf pans.
Bake 1 hour - or until cake tester is inserted and is removed clean.
Cool in pans for 10 min then turn onto racks to cool.

Number Of Servings:
Number Of Servings:
8 to 10 per loaf
Preparation Time:
Preparation Time:
30 min
Personal Notes:
Personal Notes:
These are also great made into the small individual loaf pans as gifts or for bazzars.

 

 

 

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