Zucchini Pineapple Loaf Recipe

Name: Zucchini Pineapple Loaf
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 eggs; 1/2 cup vegetable oil; 1 cup white sugar; 1 cup grated zucchini; 1/2 cup crushed pineapple, drained; 1 teaspoon vanilla extract; 2 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon baking powder; 1/2 teaspoon salt; 3/4 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 1/2 cup chopped walnuts

Servings: persons

2 eggs
1/2 cup vegetable oil
1 cup white sugar
1 cup grated zucchini
1/2 cup crushed pineapple, drained
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup chopped walnuts

1
Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5x3 inch loaf pan.
2
Beat eggs, oil, and sugar in a large bowl. Stir in zucchini, pineapple, and vanilla.
3
In another bowl, measure and combine flour, soda, baking powder, salt, cinnamon, nutmeg, and nuts. Pour all at once into batter. Stir to moisten. Pour into greased loaf pan.
4
Bake in 350 degree F (175 degree C) oven for 1 hour until bread tests done. Cool for 10 minutes. Turn loaf out of pan to cool on rack. Wrap. Cut in thin slices and spread with butter.

876

kcal

Calories

Fat

105

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

You need 13 ingredients. The key ingredients include: 2 eggs, 1/2 cup vegetable oil, 1 cup white sugar, 1 cup grated zucchini, and more.

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

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Zucchini Pineapple Loaf

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