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Pineapple Zucchini Bread Recipe

2 cups
1 cup
3 large
2 teaspoons
2 cup
1 – 8 ounce can
3 cups
2 teaspoons
1 teaspoon
1/2 teaspoon
1/2 teaspoon
1 cup
1 cup
 sugar
vegetable oil
eggs
vanilla
unpeeled zucchini, shredded
crushed pineapple, drained
all purpose flour
baking soda
salt
nutmeg
cinnamon
chopped nuts
raisins or currants
nonstick pan spray

Oven Temp: 325°
Recipe Cooking Time: 60 minutes
Pan Type: 2 – 9 x 5" loaf pans


Zucchini Bread Directions

Preheat Oven.

Combine in a large mixer bowl, the sugar, oil, eggs and vanilla. Mix well. Add the shredded zucchini and crushed pineapple and stir to blend. Add the flour, baking soda, salt, nutmeg and cinnamon. Mix well. Stir in the nuts and raisins or currants. Divide zucchini bread dough into prepared loaf pans. Bake pineapple zucchini bread in hot oven for the allotted time or until a toothpick inserted in the middle comes out clean. Remove pineapple zucchini bread from the oven, let cool on a wire rack.

Recipe Yields: 2 loaves

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