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Zucchini Pineapple Bread Recipe

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This recipe for Zucchini Pineapple Bread is from Barbara Clarke's Recipes, 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:  
2¾ c. all purpose flour
1 c. quick or old fashioned oats, uncooked
4 tsp. baking powder
1½ tsp. cinnamon
1 tsp salt
1½ c. shredded zucchini
1 c. firmly packed brown sugar
3 eggs
⅔ c. vegetable oil
1 (8¼ oz.) can crushed pineapple in heavy syrup, undrained
Directions:
Directions:
Heat oven to 325º. Grease bottom only of 9X5 inch loaf pan. In medium bowl, combine flour, oats, baking powder, cinnamon, and salt; mix well. In large bowl, combine zucchini, brown sugar, eggs, vegetable oil and pineapple; mix well. Add flour mixture, mixing just until dry ingredients are moistened. Pour into prepared pan. Bake 1 hour. Cover loosely with foil; continue baking 25 to 30 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely on wire rack. Makes one 9X5 inch loaf.

 

 

 

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