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Zucchini-Pineapple Bread

Course: Quick Breads

Ingredients

  • 2 Eggs
  • 1 Cup Oil
  • 2 Cups Sugar
  • 2 Teaspoons Vanilla
  • 3 Cups Flour
  • 2 Teaspoons Baking Soda
  • 1 1/2 Teaspoon Cinnamon
  • 1 Teaspoon Salt
  • 3/4 Teaspoon Nutmeg
  • 1/4 Teaspoon Baking Powder
  • 1 8- Ounce Can Crushed Pineapple Well-Drained
  • 2 Cups Shredded Zucchini

Instructions

  • Beat eggs, oil, sugar and vanilla until thick. Stir in remaining ingredients; mix well.
  • Pour into 2 greased 9x5 inch loaf pans. Bake at 350 degrees for 1 hour.
  • This recipe is easily doubled or tripled depending on how many bread pans you have and how much oven space you have. If you have zucchini and not much time, peal and shred zucchini and then freeze it in Ziploc bags. Do not let the zucchini defrost much before adding it to the bowl.