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Zucchini Pineapple Bread Recipe

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This recipe for Zucchini Pineapple Bread is from The Mormon Point Hustlers Club (M.P.H. Club) 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
1 8-oz .can crushed pineapple, drained (or 1 ½ c.)
1 ½ c. white sugar
2 c. grated zucchini (with or without peel)
2 tbsp. water
3 c. flour
½ c. oil
1 ½ tsp.baking soda
2 tsp. vanilla
1 ½ tsp. baking powder
1 ½ tsp. cinnamon (optional)
1 tsp. salt (optional)
¾ tsp. nutmeg (optional)
1 c. chopped nuts (optional)
Directions:
Directions:
In a large bowl, mix eggs, water, oil, vanilla, and sugar. Stir in pineapple and zucchini. On top of this, put flour, baking soda, baking powder, and (optional) salt and spices. Mix dry ingredients slightly, then stir into liquids just until blended. Bake in 350 degree oven for 1 hr. for 2 9 x 5 inch loaves, or 4 small loaves about 30 minutes. Test for doneness with toothpick that comes out clean and loaf pulls away from sides of pan slightly.

 

 

 

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