ZUCCHINI PINEAPPLE BREAD

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Zucchini Pineapple Bread image

I found this in a cookbook from college. It's an excellent way to use up your zucchini's in the summer and makes your house smell wonderful.

Provided by Babs7

Categories     Quick Breads

Time 1h30m

Yield 2 loaves, 20 serving(s)

Number Of Ingredients 15

3 eggs
1 cup oil
2 cups sugar
2 teaspoons vanilla
2 cups zucchini, shredded
1 (8 ounce) can crushed pineapple, drained
3 cups flour
2 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon baking powder
2 teaspoons cinnamon
1 teaspoon nutmeg
1/2 teaspoon ground cloves
1 -2 teaspoon orange zest
1 cup walnuts, finely chopped

Steps:

  • Beat eggs in a large bowl to blend.
  • Add oil, sugar, and vanilla and beat until thick and foamy.
  • Stir in zucchini and pineapple.
  • In a separate bowl combine flour, baking soda, salt, baking powder, cinnamon, nutmeg, cloves, orange zest, and nuts.
  • Stir gently into zucchini mixture to blend.
  • Bake in 2 greased loaf pans at 350 degrees.
  • Check after 50 minutes by testing with a toothpick, if toothpick comes out clean bread is done, if not put back in for another 5 minutes.
  • Cool 10 minutes.
  • * For 4 small loaves, bake approximately 35 - 40 minutes.

*** Explore more Zucchini Pineapple Bread Recipes »

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