Pineapple Zucchini Bread

MizzNezz's Note:

When we have zucchini, this is the one I make most often. The whole family loves it.

• Total Time: 1 hrs 10 mins
• Prep Time: 10 mins
• Cook Time: 1 hrs

Ingredients:

Yield: 2 loaves

• 3 eggs
• 2 cups shredded zucchini
• 1 cup vegetable oil
• 8 ounces crushed pineapple , drained
• 2 teaspoons vanilla
• 3 cups flour
• 2 cups sugar
• 2 teaspoons baking soda
• 1 teaspoon cinnamon
• 1 teaspoon salt
• ½ teaspoon nutmeg
• ½ teaspoon baking powder
• 1 cup chopped pecans
• 1 cup raisins (optional)

Directions:

1. In lg bowl, mix the eggs, zucchini, oil, pineapple and vanilla.
2. Mix dry ingredients; add to egg mixture just until moistened through.
3. Pour into 2 greased and floured loaf pans.
4. Bake at 350° for 60 minutes or until pick comes out clean.
5. Cool 10 minutes before removing from pans.

Reviews

[carole in orlando]

Great breakfast bread! I ran out of cake flour, so added 1 cup of whole wheat flour and it was good. Thanks, Carole

[Bea Perri]

This loaf was so moist! I could hardly taste the pineapple. Another winner with my colleagues at work who couldn't guess what was in it except for the pecans and raisins.

[czaar]

I substituted 1/2 c. oil and scant 1/2 c. applesauce for the 1 c. oil called for in the recipe. It turned out moist & tasted fine. The recipe could use a more flavoring/spice. I enjoyed the bits of pineapple. My kids loved it!