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Ingredients
| eggs: 2 |
| vegetable oil: 1/2 cup |
| granulated sugar: 1 cup |
| zucchini squash (grated): 1 cup |
| crushed pineapple: 1/2 cup (drained) |
| vanilla extract: 1 tsp |
| all-purpose flour (unsifted): 2 cups |
| baking soda: 1 tsp |
| baking powder: 1/2 tsp |
| salt: 1/2 tsp |
| ground cinnamon: 3/4 tsp |
| ground nutmeg: 1/4 tsp |
| walnuts (chopped): 1/2 cup |
Zucchini Pineapple Loaf
Credit: AllRecipes
User rating:
"This is a good loaf that is large and tender. If you want, you can add 1 cup of raisins to the recipe for a nice change."
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Prep Time
15 min -
Cook Time
60 min -
Servings
12 serving(s)
Tags
Directions
- Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5x3 inch loaf pan.
- Beat eggs, oil, and sugar in a large bowl. Stir in zucchini, pineapple, and vanilla.
- In another bowl, measure and combine flour, soda, baking powder, salt, cinnamon, nutmeg, and nuts. Pour all at once into batter. Stir to moisten. Pour into greased loaf pan.
- Bake in 350 degree F (175 degree C) oven for 1 hour until bread tests done. Cool for 10 minutes. Turn loaf out of pan to cool on rack. Wrap. Cut in thin slices and spread with butter.