Zucchini Pinapple Bread
Zucchini Pinapple Bread
Servings 2 loafs
Ingredients
- 4 eggs I use x-large
- 1 1/2 cups white sugar
- 2 tsp. vanilla extract
- 1 cup vegetable oil
- 1 1/2 tsp. cinnamon
- 3/4 tsp. ground nutmeg
- 1 8 oz. can crushed pinapple drained
- 2 cups zucchini grated
- 3 cups All purpose flour
- 1 tsp. kosher salt
- 1 1/2 tsp. baking powder
- 1 1/2 tsp. baking soda
Instructions
- In a big bowl add all the ingredients. Pour into 2 loaf pans. Bake at 350° F for 1 hour. When a toothpick comes out clean it is done. Enjoy with a good cup of coffee. Bon Appetit.
- If you use fresh pinapple, you must increase the flour by a cup or it will fall apart. I would also increase the sugar by a half cup because the fresh is not as sweet as the canned.