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Ingredients
| eggs: 4 |
| granulated sugar: 1 1/2 cups |
| vanilla extract: 2 tsp |
| vegetable oil: 1 cup |
| ground cinnamon: 1 1/2 tsp |
| ground nutmeg: 3/4 tsp |
| crushed pineapple: 1 8oz can (drained) |
| zucchini squash (grated): 2 cups |
| all-purpose flour (unsifted): 3 cups |
| salt: 1 tsp |
| baking soda: 1 1/2 tsp |
| baking powder: 1 1/2 tsp |
Zucchini Pineapple Bread I
Credit: AllRecipes
User rating:
"This recipe makes two fruity, moist loaves."
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Prep Time
20 min -
Cook Time
60 min -
Servings
24 serving(s)
Tags
Directions
- Combine flour, baking powder, baking soda, and salt.
- 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.
- Bake at 350 degrees F (175 degrees C) for 1 hour. Cool on wire racks.