Zucchini Pineapple Bread I |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 2 |
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This recipe makes two fruity, moist loaves. Ingredients:
4 eggs |
1 1/2 cups white sugar |
2 teaspoons vanilla extract |
1 cup vegetable oil |
1 1/2 teaspoons ground cinnamon |
3/4 teaspoon ground nutmeg |
1 (8 ounce) can crushed pineapple, drained |
2 cups grated zucchini |
3 cups all-purpose flour |
1 teaspoon salt |
1 1/2 teaspoons baking soda |
1 1/2 teaspoons baking powder |
Directions:
1. Combine flour, baking powder, baking soda, and salt.
2. In a large bowl, mix oil, eggs, vanilla, sugar, cinnamon, and nutmeg. Blend in pineapple and zucchini. Stir flour mixture into zucchini mixture. Pour batter into two greased and floured 9 x 5 inch loaf pans.
3. Bake at 350 degrees F (175 degrees C) for 1 hour. Cool on wire racks.
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