pineapple zucchini bread
(2 ratings)
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This time of year is wonderful for fresh zucchini. I actually take the shredded zucchini and measure out 2 cups and put in a freezer bag and freeze for a future recipe. This recipe is always asked for at church coffee hour or any other time a moist flavorful bread is needed.
(2 ratings)
prep time
30 Min
cook time
1 Hr
method
Bake
Ingredients For pineapple zucchini bread
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3eggs
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2 csugar
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2 tspvanilla
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1 cvegetable oil
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2 cgrated zucchini (i use a box grater)
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3 cflour
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1 tspbaking powder, salt, and baking soda
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1 ccrushed pineapple
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1/2 craisin (optional)
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1 cnuts (optional) any kind you like
How To Make pineapple zucchini bread
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1Beat your eggs, sugar, vanilla, and oil until fluffy. About 3-4 minutes.
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2Add the rest of the ingredients in order. I usually drain the pineapple and reserve the juice. I put some of the juice in the batter(about 1/3 of a cup). You can figure out what works best for you by trial and error. It really is very moist.
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3Bake in two greased loaf pans for 1 hour at 325 degrees.. I hope you enjoy it as much as we do.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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