Zucchini Pineapple Bread
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A home-kitchen version of zucchini pineapple bread, written step by step so it's easy to follow that comes together with everyday ingredients.
Ingredients
- 3 eggs
- 1 c. oil
- 2 c. sugar
- 2 tsp. vanilla
- 2 c. grated zucchini
- 1 can (8 1/2 oz.) crushed pineapple, undrained
- 3 c. flour
- 2 tsp. baking soda
- 1/4 tsp. baking powder
- 1/2 tsp. cinnamon
- 1 tsp. salt
- 3/4 tsp. nutmeg
- 1/2 c. coconut (optional)
Method
Beat together eggs, oil, sugar and vanilla.
Stir in zucchini and pineapple.
Sift and stir in remaining ingredients.
Grease and flour two large loaf pans (or five mini loaf pans).
Bake at 350° for 45 minutes to 1 hour.
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