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Ingredients
| eggs: 3 |
| zucchini squash (grated): 2 cups (shredded) |
| vegetable oil: 1 cup |
| crushed pineapple: 8 oz (drained) |
| vanilla extract: 2 tsp |
| all-purpose flour (unsifted): 3 cups |
| granulated sugar: 2 cups |
| baking soda: 2 tsp |
| ground cinnamon: 1 tsp |
| salt: 1 tsp |
| whole nutmeg: 1/2 tsp |
| baking powder: 1/2 tsp |
| pecans (chopped): 1 cup |
| seedless raisins (packed): 1 cup (optional) |
Pineapple Zucchini Bread
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
60 min -
Servings
2 serving(s)
Tags
- In lg bowl, mix the eggs, zucchini, oil, pineapple and vanilla.
- Mix dry ingredients; add to egg mixture just until moistened through.
- Pour into 2 greased and floured loaf pans.
- Bake at 350° for 60 minutes or until pick comes out clean.
- Cool 10 minutes before removing from pans.