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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Zucchini Pineapple Bread Recipe

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This recipe for Zucchini Pineapple Bread is from The Fungus Among Us, 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:  
Nonstick spray
5 eggs
1 ¼ cups vegetable oil (1 use applesauce instead)
2 ½ cups sugar
1 tablespoon vanilla
3 ½ cups all-purpose flour (I use 2 cups whole wheat flour and 1½ cup all-purpose flour)
1 cup wheat germ
1 tablespoon baking soda
½ teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon nutmeg
1 cup drained, crushed pineapple
3 cups shredded zucchini
Directions:
Directions:
Preheat oven to 350 degrees. Spray loaf pans with nonstick cooking spray.
Beat eggs until they are lemon yellow in color. Add oil slowly; beat until combined. Add sugar and vanilla; beat until combined.
Combine flour, wheat germ, baking soda, baking powder, cinnamon and nutmeg. Stir to mix. Add to batter, mixing well.
Add pineapple; mix well. Add zucchini; mix well.
Bake 1 hour or until a wooden pick inserted into the center comes out clean. Let cool or serve warm. These loaves freeze well.

 

 

 

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