pineapple zucchini bread

Name: Pineapple Zucchini Bread
Prep time: 25 min
Cook time: 1 h
Yield: 2
Ingredients: 3 - eggs; 2 cup(s) sugar; 2 teaspoon(s) vanilla extract; 1 cup(s) vegetable oil; 2 cup(s) zucchini; 3 cup(s) flour; 1 teaspoon(s) baking powder; 1 teaspoon(s) baking soda; 1 teaspoon(s) salt; 1 cup(s) crushed pineapple, drained; 1 cup(s) pecans or walnuts, chopped

(1)

review

Recipe by

mary Armstrong

@emit1961

San Antonio, TX

Even better the second day...IF you can wait that long!!

May use mandarin oranges, cut-up, drained in place of pineapple.

I believe this recipe is from Viola.

(1)

yield 2 loaves

prep time 25 Min

cook time 1 Hr

Ingredients For pineapple zucchini bread

3

eggs
2 c

sugar
2 tsp

vanilla extract
1 c

vegetable oil
2 c

zucchini
3 c

flour
1 tsp

baking powder
1 tsp

baking soda
1 tsp

salt
1 c

crushed pineapple, drained
1 c

pecans or walnuts, chopped

How To Make pineapple zucchini bread

1
Peel, grate and drain zucchini, set aside.

2
Beat eggs until fluffy.
3
Add sugar, vanilla and oil to the eggs and beat well.

May substitute 1/4 cup smooth applesauce for 1/4 cup of the oil to reduce amount of fat in recipe.
4
Add rest of ingredients. Mix well.

Pour into (2) greased and floured loaf pans.

Bake 1 hour at 325 degrees or until tests done with a toothpick.

Cool in pan for 10 minutes then remove and place on wire rack to cool completely.
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