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Zucchini Pineapple Bread I Recipe

Recipe by: 106a802496d678ba

"This recipe makes two fruity, moist loaves."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep20 m
  • Cook1 h
  • Ready In1 h 20 m
  • 1Combine flour, baking powder, baking soda, and salt.
  • 2In a large bowl, mix oil, eggs, vanilla, sugar, cinnamon, and nutmeg. Blend in pineapple and zucchini. Stir flour mixture into zucchini mixture. Pour batter into two greased and floured 9 x 5 inch loaf pans.
  • 3Bake at 350 degrees F (175 degrees C) for 1 hour. Cool on wire racks.
Ingredients
  • 24 servings
  • 207 cals
  • 4 eggs
  • 1 1/2 cups white sugar
  • 2 teaspoons vanilla extract
  • 1 cup vegetable oil
  • 1 1/2 teaspoons ground cinnamon
  • 3/4 teaspoon ground nutmeg
  • 1 (8 ounce) can crushed pineapple, drained
  • 2 cups grated zucchini
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoons baking powder
Nutrition

Amount per serving ( 5 total)

  • Calories:
    207
    10%
  • Fat:
    10.2
    16%
  • Carbs:
    26.6
    9%
  • Protein:
    2.8
    6%
  • Cholesterol:
    31
    10%

Based on a 2,000 calorie diet

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