Printable | Taste of Home

Pineapple Zucchini Bread

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

Printed from tasteofhome.com Nov 19, 2008

-----------------------Fold------------------------

Pineapple Zucchini Bread cont.

1 cup raisins, optional

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.