Pineapple Zucchini Bread

Written by on in Breads, Desserts

Years ago when I had a garden, I always had an over abundance of Zucchini. . After sharing some Zucchini with the lady next door, Christina, she returned with a loaf of the tastiest Zucchini bread I have ever had. Luckily, she shared her recipe. This bread is tender and moist, and has just the perfect amount of spices. This recipe makes 2 loaves, so you can either share it with a friend or freeze it for another time.

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Pineapple Zucchini Bread

Recipe by Diane Becker
Servingsservings

Ingredients

  • 3 eggs

  • 1 cup vegetable oil

  • 2 cups sugar

  • 2 teaspoons vanilla

  • 2 cups coarsely shredded zucchini (unpeeled)

  • 3 cups flour

  • 2 teaspoons baking soda

  • 1 teaspoon salt

  • 2 ½ teaspoons baking powder

  • 1 ½ teaspoons cinnamon

  • ¾ teaspoon nutmeg

  • 1 cup walnuts, chopped

  • 8 ounces crushed pineapple, drained

Directions

  • Preheat oven to 350 degrees
  • Grease and flour 2 loaf pans
  • Put all the ingredients together in a large bowl and mix well.
  • Pour into the pans and bake for 60 minutes.
  • Cool thoroughly before serving.

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