Zucchini Bread With Pineapple Recipe

Name: Zucchini Bread With Pineapple
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Salads
Ingredients: 2 eggs; 1 c. salad oil; 2 c. sugar; 2 tsp. vanilla; 2 c. shredded raw zucchini; 1 (8 1/2 oz.) can drained crushed pineapple; 1 c. raisins (optional); 3 c. sifted flour; 2 tsp. baking soda; 1 tsp. baking powder; 1 tsp. salt; 1 1/2 tsp. cinnamon; 3/4 tsp. nutmeg; 1 c. chopped nuts

Servings: persons

2 eggs
1 c. salad oil
2 c. sugar
2 tsp. vanilla
2 c. shredded raw zucchini
1 (8 1/2 oz.) can drained crushed pineapple
1 c. raisins (optional)
3 c. sifted flour
2 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
1 1/2 tsp. cinnamon
3/4 tsp. nutmeg
1 c. chopped nuts

1
Beat eggs.
2
Add vanilla, oil and sugar; beat until foamy. Stir in zucchini and drained pineapple.
3
Sift together the flour, soda, salt, baking powder, cinnamon and nutmeg, then add nuts and raisins.
4
Add dry mixture to zucchini mixture; stir until blended. Do not overmix.
5
Divide batter evenly into 2 well-greased bread pans.
6
Bake for 1 hour in a 350u00b0 oven.
7
Cool in pan 15 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: 2 eggs, 1 c. salad oil, 2 c. sugar, 2 tsp. vanilla, and more.

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

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Zucchini Bread With Pineapple

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