Zucchini Pineapple Bread
Recipe: #24510
July 29, 2016
Categories: Breads, Brunch, Potluck, Oven Bake, Kosher, Non-Dairy, Vegetarian, Canned Fruit, Quick Breads, Flour, more
"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"
Ingredients
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 by Step Method
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
- Two 9x5 bread pan
- 2 bowls