Zucchini Pineapple Bread II recipe

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Ingredients

3 eggs, beaten
2 cups white sugar
1 teaspoon vanilla extract
1 cup vegetable oil
2 cups grated zucchini
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
½ cup raisins
1 cup chopped pecans
1 cup crushed pineapple, drained

Nutrition Info

260.4 calories
carbohydrate: 33.7 g
cholesterol: 23.3 mg
fat: 13.2 g
fiber: 1.2 g
protein: 3.1 g
saturatedFat: 1.7 g
servingSize: -
sodium: 180.1 mg
sugar: 20.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Mix together the eggs, sugar, vanilla, oil, and zucchini in a large bowl.

  2. In a separate bowl mix together the flour, soda, baking powder, and salt. Add to the zucchini batter and mix well. Stir in raisins, nuts, and pineapple until just blended. Pour into 2-9x5x3 inch loaf pans.

  3. Bake in a preheated 325 degree F (165 degrees C) for one hour, or until browned.

Recipe Yield

2 loafs

Recipe Note

This is a quick bread that my mom used to make every summer with the zucchinis from the garden.

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