Zucchini Pineapple Bread

36
Servings
15m
Prep Time
1h
Cook Time
1h 15m
Ready In


"This recipe is always moist and tastes so good. my go to recipe for zucchini bread. It freezes well. A recipe found in Oregonian newspaper it has had many reruns. Makes 2 loaves"

Original recipe yields 36 servings
OK

Nutritional

  • Serving Size: 1 (61.7 g)
  • Calories 302.1
  • Total Fat - 26.5 g
  • Saturated Fat - 5.6 g
  • Cholesterol - 17.4 mg
  • Sodium - 132.7 mg
  • Total Carbohydrate - 16.3 g
  • Dietary Fiber - 0.6 g
  • Sugars - 14.7 g
  • Protein - 1.6 g
  • Calcium - 17.6 mg
  • Iron - 0.4 mg
  • Vitamin C - 4.4 mg
  • Thiamin - 0 mg

Step 1

Preheat oven 350 degrees. Grease and flour two 9x5 loaf pans.

Step 2

Beat eggs. Add oil, sugar and vanilla and continue beating until mixture is thick. Stir in zucchini and pineapple.

Step 3

Combine flour, soda, salt, baking powder, cinnamon, nutmeg, walnuts and raisins. Stir gently ito zucchini mixture just until blended.

Step 4

Divide batter equally between loaf pans Bake about 1 hour or until wooden pick inserted in center comes out clean. Cool in pans about 10 minutes Turn out on wire racks to cool thoroughly.

Tips & Variations


  • Two 9x5 bread pan
  • 2 bowls

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