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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Grandma Beckers Pineapple Zucchini Bread Recipe

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This recipe for Grandma Beckers Pineapple Zucchini Bread is from Faith's Family Favorites Cookbook, 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
2 c sugar
3 c peeled and grated zucchini, firm part only*
3/4 c oil
1 tsp vanilla
3 c flour
3 tsp cinnamon
1/4 tsp baking powder
8 oz. drained crushed pineapple
1/2 c chopped walnuts (optional)
Directions:
Directions:
Beat together eggs and sugar, then stir in grated zucchini, oil and vanilla. In a separate bowl sift together dry ingredients. Blend both together, adding drained pineapple and nuts.

Grease and flour 2 medium loaf pans, fill with mixture 1/2-2/3 full. Bake for one hour at 350º.
Number Of Servings:
Number Of Servings:
10+
Personal Notes:
Personal Notes:
*to remove seeds from zucchini, cut it in half, then run a spoon down the middle to remove the seeds. You don't have to peel the zucchini unless you mind little green specks throughout the bread!

My favorite zucchini bread recipe!

 

 

 

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