"Wine makes daily living easier, less hurried, with fewer tensions and more tolerance."--Benjamin Franklin

Zucchini-Pineapple Bread Recipe

  Tried it? Rate this Recipe:
 

 

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

Contributor:  
Contributor:  
Shelley Farrell
Added: Monday, October 6, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3 c. sifted all-purpose flour
1 tsp. salt
1 tsp. baking soda
1/2 tsp. baking powder
1 1/2 tsp. cinnamon
2 eggs
2 c. sugar
2 c. grated zucchini (about 1 1/2 medium)
2/3 c. canola oil
2 eggs or 1/2 c. egg substitute
2 tsp. vanilla
2 (8 oz.) cans crushed pineapple in juice, drained

Directions:
Directions:
Preheat oven to 325. Combine flour, salt, baking soda, baking powder and cinnamon in a large bowl, stirring well. Beat eggs with mixer until foamy. Add sugar, zucchini, oil, eggs, and vanilla, beating well until blended. Add zucchini mixture to flour mixture, stirring just until moist. Fold in pineapple.

Spoon batter into 2 loaf pans coated with non-stick cooking spray. Bake at 325 for 1 hour or until toothpick comes out clean. Cool 10 minutes in pans, remove from pans. Cool completely on wire rack.

(Recipe can be halved and made into 12 muffins or one loaf).

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!

 

Bookmark and Share

 

 

246W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 500,000 in our family cookbooks!