Diana's Desserts - www.dianasdesserts.com
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Sweet Pineapple & Zucchini Nut Bread

in Diana's Recipe Book

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Servings: Makes 2 loaves, 16 slices per loaf
1 cup vegetable oil
3 large eggs
1 teaspoon vanilla extract
2 cups granulated sugar
2 cups shredded zucchini (squeeze dry between paper towels)
1 can (8-1/2 ounces) crushed pineapple in juice, drained
3 cups all-purpose flour
1-1/2 teaspoons ground cinnamon
1 teaspoon baking soda
3/4 teaspoon ground nutmeg
3/4 teaspoon salt
1 cup raisins (optional)
1/2 cup chopped walnuts (optional)

Preheat oven to 350 degrees F. Grease and flour two, 8x4x2 or two 9x5x3 inch loaf pans. Line pans with waxed paper or parchment paper. Also grease parchment paper lightly.

Mix oil, eggs, sugar and vanilla in a large bowl. Gently stir in zucchini and pineapple. Combine flour, cinnamon, baking soda, nutmeg and salt in medium bowl and stir into oil mixture. Gently stir in raisins and walnuts, if using. Spread batter evenly into prepared loaf pans.

Bake loaves in preheated 350°F oven until breads are golden and toothpick inserted in centers comes out clean, 50 to 60 minutes. Cool in pans on wire rack 10 minutes; remove from pans and cool completely on wire rack. Remove waxed paper or parchment paper. Makes 2 loaves (about 16 slices each).

Source: DianasDesserts.com
Date: August 7, 2002

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