Zucchini Pineapple Bread
Created by muffinlady on July 29, 2016
- Servings: 36
- Prep Time: 15m
- Cook Time: 1h
- Recipe #24510
Ingredients
- 3 large eggs
- 1 cup oil
- 2 cups granulated sugar
- 2 teaspoons vanilla extract
- 2 cups zucchini, shredded coarsely
- 1 can (8 ounce) crushed pineapple (well drained)
- 3 cups all-purpose four
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 3/4 teaspoon baking powder
- 2 teaspoons ground cinnamon
- 3/4 teaspoon ground nutmeg
- 4 ounces walnuts (chopped, 1 cup)
- 1 cup raisins
How to Make
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Step 1: Preheat oven 350 degrees. Grease and flour two 9x5 loaf pans.
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Step 2: Beat eggs. Add oil, sugar and vanilla and continue beating until mixture is thick. Stir in zucchini and pineapple.
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Step 3: Combine flour, soda, salt, baking powder, cinnamon, nutmeg, walnuts and raisins. Stir gently ito zucchini mixture just until blended.
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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.
Nutritional Facts
- 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