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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Zucchini Pineapple Bread Recipe

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This recipe for Zucchini Pineapple Bread is from Recipes From the Heart, 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:  
2 eggs
3/4 cup sugar
1 tsp vanilla extract
1/2 cup vegetable oil
1 tsp cinnamon
1/2 tsp nutmeg
1 (8 ounce) can crushed pineapple, drained
1 cup peeled & finely grated zucchini, excess water squeezed out
1 1/2 cups flour
1/2 tsp salt
3/4 tsp baking soda
3/4 tsp baking powder
1/2 cup chopped walnuts (optional)
Directions:
Directions:
1) Combine flour, baking powder, baking soda, and salt in a bowl. Set aside.
2) In a separate, large mixing bowl, blend oil and sugar for 1-2 minutes. Gradually add the eggs, one at a time.
3) Add the vanilla, cinnamon, and nutmeg to the wet mixture.
3) Blend in pineapple and zucchini, using the mixer.
4) Stir flour mixture and nuts into wet ingredients. (Note: can use mixer, but mix briefly, until just combined).
5) Pour batter into a greased and floured 9X5 loaf pan.
6) Bake at 350 degrees for 40-60 minutes, depending on your oven. Remove from oven after toothpick inserted into center of bread comes out clean.
7) Cool for 10 minutes before removing from pan, then finish cooling on wire rack.
Personal Notes:
Personal Notes:
Even those who don't like zucchini will love this bread! Just tell them it's pineapple cinnamon bread. They'll never know!

 

 

 

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