Go Back
Print

Zucchini Pinapple Bread

Course Appetizer, Bread, Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
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.