Pineapple zucchini bread

Total Time

Prep: 10 min. Cook: 60 min.

Makes

1 serving

Updated: Apr. 05, 2024

I got this recipe from my mum, who has been baking this loaf for years. It's our go-to favorite recipe when the zucchini is ready in the garden. I have entered the bread in the local Cloverdale Country Fair and won first place.

Ingredients

- 3 medium eggs
- 1-3/4 cups sugar
- 1 cup salad oil
- 2 tsp. vanilla
- 1-3/4 cups grated unpeeled raw zucchini
- 1 can (10 ounces) crushed pineapple, well drained
- 3 cups sifted all-purpose flour
- 1 tsp. salt
- 1 tsp. baking soda
- 1/4 tsp. baking powder
- 1-1/2 tsp. cinnamon
- 3/4 tsp. nutmeg
- 1 cup chopped nuts (optional)

Directions

- Beat eggs until light and fluffy; add sugar and continue to beat until blended. Stir in salad oil, vanilla, zucchini and pineapple. Sift dry ingredients; stir into egg mixture along with the nuts. Turn into 2 greased 9x5x3-inch loaf pans.
- Bake in a 350 degree oven for 50 minutes or until a toothpick inserted comes out clean. Remove from pan; cool on rack. Chill before serving.