"Hunger is the best sauce in the world."--Cervantes

Pineapple Zucchini Bread Recipe

  Tried it? Rate this Recipe:
 

 

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

Contributor:  
Contributor:  
Shelley Drnek
Added: Saturday, November 15, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3 eggs
2 cups sugar
1 cup oil
3 tsp. vanilla
2 cups peeled, grated and well-drained zucchini
3 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 8-oz. can crushed pineapple, undrained
1 cup chopped pecans or walnuts

* VARIATION:
Add 3/4 tsp. nutmeg
2 tsp. cinnamon
1 cup raisins

Directions:
Directions:
Preheat oven to 350.

Grease and flour two 9" x 5" loaf pans. Beat eggs until fluffy. Add sugar, oil and vanilla. Blend well. Add zucchini. Sift together flour, baking and soda powders and salt. Add to batter. Mix well. Stir in pineapple and nuts. Mix well.

Pour into pans and bake until toothpick comes out clear - about 1 hour. Cool on wire rack before removing from pans. Wrap and store overnight to develop flavors.

Number Of Servings:
Number Of Servings:
2 loaves

 

 

 

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

 

 

135W  

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!