Pineapple-Zucchini Bread Recipe

Name: Pineapple-Zucchini Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Vegetarian
Ingredients: 3 eggs; 1 c. oil; 2 c. sugar; 2 tsp. vanilla; 1 c. well drained crushed pineapple; 3 c. flour; 2 tsp. baking soda; 1 tsp. salt; 1/4 tsp. baking powder; 1 1/2 tsp. cinnamon; 3/4 tsp. nutmeg (optional); 1 c. currants or raisins (optional); 1 c. chopped nuts; 2 c. shredded zucchini

Servings: persons

3 eggs
1 c. oil
2 c. sugar
2 tsp. vanilla
1 c. well drained crushed pineapple
3 c. flour
2 tsp. baking soda
1 tsp. salt
1/4 tsp. baking powder
1 1/2 tsp. cinnamon
3/4 tsp. nutmeg (optional)
1 c. currants or raisins (optional)
1 c. chopped nuts
2 c. shredded zucchini

1
Beat together eggs, oil, sugar and vanilla.
2
Add and blend well the pineapple and zucchini.
3
Combine remainder of ingredients.
4
Stir into zucchini mixture until well blended.
5
Pour mixture into two greased 9 x 5-inch loaf pans or 5 or 6 small loaf pans.
6
Bake in 350u00b0 oven for approximately one hour or until cake tester comes out clean.
7
(Small pans will take approximately 45 minutes.)

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 eggs, 1 c. oil, 2 c. sugar, 2 tsp. vanilla, and more.

Yes, Pineapple-Zucchini Bread falls under the Vegetarian category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pineapple-Zucchini Bread

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