Printable | Taste of Home

Back To Recipe»

Nutrition Facts

One serving:
(1 slice)

Calories:
202

Fat:
10 g

Saturated Fat:
1 g

Cholesterol:
20 mg

Sodium:
166 mg

Carbohydrate:
27 g

Fiber:
1 g

Protein:
3 g

Pineapple Zucchini Bread

From Country Woman

Meals are even more memorable when I complement them with this light garden-fresh bread. The zucchini makes it so moist and tender...and the pineapple lends a delicate tropical twist to every delicious slice.

SERVINGS	32
CATEGORY	Breads
METHOD	Baked
PREP	15 min.
COOK	50 min.
TOTAL	65 min.

INGREDIENTS

3 eggs

2 cups finely shredded zucchini

1 cup vegetable oil

1 can (8 ounces) crushed pineapple, drained

2 teaspoons vanilla extract

3 cups all-purpose flour

2 cups sugar

2 teaspoons baking soda

1-1/2 teaspoons ground cinnamon

1 teaspoon salt

3/4 teaspoon ground nutmeg

1/2 teaspoon baking powder

1 cup chopped nuts

1 cup raisins, optional

DIRECTIONS

In a large bowl, combine the eggs, zucchini, oil, pineapple and vanilla. Combine the dry ingredients; stir into egg mixture just until moistened. Fold in nuts and raisins if desired.
Pour into two greased 8-in. x 4-in. loaf pans. Bake at 350° for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool. Yield: 2 loaves.

Nutrition Facts

Pineapple Zucchini Bread

SERVINGS

CATEGORY

METHOD

PREP

COOK

TOTAL

INGREDIENTS

DIRECTIONS

Printed from tasteofhome.com Nov 19, 2008