Pineapple Zucchini Bread
TOTAL TIME: Prep: 10 min. Bake: 1 hour + cooling
YIELD: 2 loaves.
The pineapple and zucchini make a nice combination in this flavorful bread.—Sharon Lafferty, Partlow, Virginia
Ingredients
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2 eggs
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2 cups sugar
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1 cup vegetable oil
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2 teaspoons vanilla extract
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3 cups all-purpose flour
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1 teaspoon salt
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1/2 teaspoon baking powder
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1/2 teaspoon baking soda
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2 teaspoons ground cinnamon
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1-1/2 teaspoons ground nutmeg
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2 cups shredded zucchini
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1 can (8 ounces) crushed pineapple, undrained
Directions
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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.
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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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