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Pineapple Zucchini Bread

Total Time

Prep: 10 min. Bake: 1 hour + cooling

Makes

2 loaves

The pineapple and zucchini make a nice combination in this flavorful bread.—Sharon Lafferty, Partlow, Virginia

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

  1. In a 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 8x4-in. loaf pans.
  2. Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool in pans 10 minutes before removing to a wire rack.

Nutrition Facts

1 slice: 163 calories, 7g fat (1g saturated fat), 13mg cholesterol, 104mg sodium, 23g carbohydrate (13g sugars, 1g fiber), 2g protein.

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