Zucchini Pineapple Bread

Name: Zucchini Pineapple Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 eggs; 2 c. white sugar; 2 tsp. vanilla; 1 c. salad oil; 1 tsp. baking powder; 1 tsp. baking soda; 1 tsp. salt; 2 c. grated zucchini; 1 c. crushed pineapple, drained; 3 c. flour; 1/2 c. raisins; 1 c. nuts, chopped

Eats Now Editorial Team · 1816 kcal · Salads

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Zucchini Pineapple Bread – a delicious recipe with eggs, white sugar, vanilla, salad oil, baking powder, baking soda. Easy to follow and perfect for any occasion.

Serves 4 Salads

Servings: persons

3 eggs
2 c. white sugar
2 tsp. vanilla
1 c. salad oil
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 c. grated zucchini
1 c. crushed pineapple, drained
3 c. flour
1/2 c. raisins
1 c. nuts, chopped

1
Mix well the first 7 ingredients.
2
Add remaining ingredients. Bake in 2 greased and floured loaf pans in a 325u00b0 oven for 1 hour.

1816

kcal

Calories

Fat

270

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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Frequently Asked Questions

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

You need 12 ingredients. The key ingredients include: 3 eggs, 2 c. white sugar, 2 tsp. vanilla, 1 c. salad oil, and more.

Yes, Zucchini Pineapple Bread 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.

Quick Info

Servings
4 servings
Calories
1816 kcal
Category
Salads

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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