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Pineapple Zucchini Bread Recipe

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This recipe for Pineapple Zucchini Bread is from The Schuldt Family 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
2 tsp. vanilla
1 c. oil
2 c. peeled and grated zucchini
3 c. flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1/2 c. crushed pineapple, drained
1 c. chopped pecans
Directions:
Directions:
Mix together eggs, sugar, vanilla, and oil. Add zucchini and mix. Mix together flour, baking powder, baking soda, and salt. Add to zucchini mixture. Mix well. Add pineapple and pecans and mix. Divide between 2 regular greased and floured loaf pans or 4 smaller greased and floured loaf pans. Bake at 350º for 45 minutes to an hour for regular size loaf pans and 35 minutes to 45 minutes for small loaf pans. Test for doneness by inserting toothpick in middle of loaf and it comes out clean.

 

 

 

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