Pineapple Zucchini Loaf recipe
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Ingredients
- 3 eggs 1 cup vegetable oil 2 cups white sugar 2 teaspoons vanilla extract 2 cups grated zucchini 1 cup crushed pineapple 3 cups all-purpose flour 2 teaspoons baking soda 1 teaspoon salt ¼ teaspoon baking powder 1 ½ teaspoons ground cinnamon ¾ teaspoon ground nutmeg 1 cup raisins 1 cup chopped walnuts
Nutrition Info
- 270.9 caloriescarbohydrate: 36.2 gcholesterol: 23.3 mgfat: 13.2 gfiber: 1.3 gprotein: 3.5 gsaturatedFat: 1.7 gservingSize: -sodium: 217.9 mgsugar: 22.1 gtransFat: : -unsaturatedFat: : -
Directions Pineapple Zucchini Loaf
Directions
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Preheat oven to 350 degrees F (175 degrees C).
Beat eggs, oil, sugar, and vanilla together until thick.
Stir zucchini, pineapple, flour, soda, salt, baking powder, spices, raisins, and walnuts into the egg mixture, blend well.
Pour batter into two 9x5 inch greased loaf pans. Bake in preheated oven for 1 hour, or until a toothpick inserted into the center of the cake comes out clean. Cool in the pan for 10 minutes then turn out onto a wire rack.