Zucchini Pineapple Nut Bread
This is a moist, delicious loaf that freezes well and the whole family will enjoy.
Ingredients
- 4 eggs
- 1 1/2 cups white sugar
- 2 tsp. vanilla extract
- 1 cup vegetable oil
- 1 1/2 tsp. ground cinnamon
- 3/4 tsp. ground nutmeg
- 1 8-oz. can crushed pineapple, drained
- 2 cups grated zucchini
- 3 cups all-purpose flour
- 1 tsp. salt
- 1 1/2 tsp. baking soda
- 1 1/2 tsp. baking powder
- Directions:
Instructions
- Combine flour, baking powder, baking soda, and salt.
- In 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. (There will be enough batter for some muffins as well.)
- Bake at 350 degrees for 1 hour. Cool on wire racks.
