Pineapple Zucchini Bread Recipe

Nutrition Facts

  • One serving:
  • (1 slice)
  • Calories:
  • 163
  • Fat:
  • 7 g
  • Saturated Fat:
  • 1 g
  • Cholesterol:
  • 13 mg
  • Sodium:
  • 104 mg
  • Carbohydrate:
  • 23 g
  • Fiber:
  • 1 g
  • Protein:
  • 2 g


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Pineapple Zucchini Bread

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SERVINGS: 32

CATEGORY: Breads

METHOD: Baked

TIME: Prep: 10 min. Bake: 1 hour + cooling

Ingredients:

  • 2 eggs
  • 2 cups sugar
  • 1 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1-1/2 teaspoons ground nutmeg
  • 2 cups shredded zucchini
  • 1 can (8 ounces) crushed pineapple, undrained

Directions:

In a mixing bowl, beat eggs, sugar, oil and vanilla. Combine dry ingredients; stir into egg mixture just until moistened. Fold in zucchini and pineapple. Pour into two greased 8-in. x 4-in. loaf pans.
    Bake at 350° for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool in pans 10 minutes before removing to a wire rack. Yield: 2 loaves.

  • Re: Pineapple Zucchini Bread

    Yummy and fairly easy! Good flavor and nice texture.

    marp18
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