zucchini pineapple bread

Name: Zucchini Pineapple Bread
Cook time: 1 h
Yield: 2
Cuisine: American
Ingredients: 3 cup(s) self rising flour; 1 1/2 teaspoon(s) ground cinnamon; 3/4 cup(s) finely chopped pecans; 3 - eggs; 2 cup(s) sugar; 1 cup(s) vegetable oil; 3 teaspoon(s) pure vanilla extract; 2 cup(s) zucchini, shredded; 1 can(s) 8oz crushed pineapple, well drained

(2 ratings)

review

Recipe by

Terese Galgano

@Terese

Hillsborough, NC

this is a moist zucchini bread...i make these during the holidays and give them away as gifts

(2 ratings)

yield 2 loaves

cook time 1 Hr

method Bake

Ingredients For zucchini pineapple bread

3 c

self rising flour
1 1/2 tsp

ground cinnamon
3/4 c

finely chopped pecans
3

eggs
2 c

sugar
1 c

vegetable oil
3 tsp

pure vanilla extract
2 c

zucchini, shredded
1 can

8oz crushed pineapple, well drained

How To Make zucchini pineapple bread

1
preheat oven to 350F

2
combine flour, cinnamon and nuts; set aside
3
beat eggs lightly in a large mixing bowl; add sugar, oil and vanilla; beat until creamy
4
stir in zucchini and pineapple...add dry ingredients;stirring until dry ingredients are moistened.
5
spoon into 2 well greased and floured 9"x5"x3" loaf pans...bake at 350F for one hour or until done...cool 10 minutes before removing from pans; turn out on rack, cool completely
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zucchini pineapple bread

Ingredients For zucchini pineapple bread

How To Make zucchini pineapple bread

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