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Ingredients
| eggs: 3 (beaten) |
| granulated sugar: 2 cups |
| vanilla extract: 1 tsp |
| vegetable oil: 1 cup |
| zucchini squash (grated): 2 cups |
| all-purpose flour (unsifted): 3 cups |
| baking soda: 1 tsp |
| baking powder: 1 tsp |
| salt: 1 tsp |
| seedless raisins (packed): 1/2 cup |
| pecans (chopped): 1 cup |
| crushed pineapple: 1 cup (drained) |
Zucchini Pineapple Bread II
Credit: AllRecipes
User rating:
"This is a quick bread that my mom used to make every summer with the zucchinis from the garden."
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Prep Time
min -
Cook Time
min -
Servings
24 serving(s)
Tags
Directions
- In a large bowl mix together the eggs, sugar, vanilla, oil and zucchini.
- In a separate bowl mix together the flour, soda, baking powder, and salt. Add to the zucchini batter and mix well. Stir in raisins, nuts, and pineapple until just blended. Pour into 2-9x5x3 inch loaf pans.
- Bake in a preheated 325 degree F (165 degrees C) for one hour, or until browned.