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Ingredients
| salted butter: 3/4 cup |
| granulated sugar: 1 cup |
| eggs: 2 |
| zucchini squash (grated): 1 cup (grated) |
| whole pineapples (chunks): 1 cup (crushed) |
| whole wheat flour: 1/2 cup |
| all-purpose flour (unsifted): 1 1/2 cups |
| baking soda: 1 tsp |
| baking powder: 1/2 tsp |
| ground cinnamon: 3/4 tsp |
| whole nutmeg: 1/4 tsp |
| salt: 1/2 tsp |
| walnuts (chopped): 1/2 cup (coarsely chopped) |
| sultana raisins (sultanas) (not packed): 1/2 cup |
Pineapple Zucchini Bread
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
45 min -
Servings
2 serving(s)
Tags
- Switch oven on at 350 deg F.
- Grease and flour 2 loaf tins[7.
- 5 in x 3.
- 5 inch size].
- Cream the butter and sugar thoroughly.
- Beat in the eggs.
- Stir in the zucchini and pineapple.
- Sift dry ingredients together and stit into zucchini-pineapple mixture.
- Combine well.
- Fold in nuts and sultanas.
- Pour into tins and bake for 40-45 minutes until tops are golden and an inserted needle comes out clean.
- Turn out while warm and cool on a wire rack.