Zucchini Pineapple Bread Recipe

1 cup
2 cups
3 large
2 cups
3 cups
1 small can
2 teaspoons
1 teaspoon
1/2 teaspoon
1/2 teaspoon
2 teaspoons
1 cup
1 cup

oil
sugar
eggs
zucchini, unpeeled shredded
flour
crushed pineapple, drained
baking soda
salt
ground nutmeg
ground cinnamon
vanilla
walnut pieces
raisins

Oven Temp: 350°
Recipe Cooking Time: 50 – 60 minutes
Pan Type: 9 x 5" loaf pan

Zucchini Bread Directions

Preheat Oven.

In a large mixing bowl, combine the oil, sugar and eggs. Beat until foamy. Add shredded zucchini to the sugar mixture and stir. Add the flour, baking soda, salt, nutmeg, cinnamon and vanilla. Mix until well blended. Add the nuts and raisins. Stir and pour zucchini pineapple bread dough into well greased loaf pans. Bake for the allotted time or until a toothpick inserted into the center of bread, comes out clean. When zucchini bread is done remove from oven and place onto wire racks to cool. Let zucchini pineapple bread cool for 5 minutes before removing from pan.

Recipe Yields: 1 loaf

Note: Storing your baked &cooled loaves in plastic bags and in the refrigerator will enhance the flavor.

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Zucchini Pineapple Bread Recipe

Zucchini Bread Directions

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