Pineapple Zucchini Bread

Recipe by Kansas A
READY IN: 1hr 5mins
SERVES: 8-10
YIELD: 2 loaves




  • Beat eggs until light and fluffy.
  • Add sugar and beat until blended.
  • Stir in oil, vanilla, zucchini, and pineapple.
  • Sift dry ingredients and stir into egg mixture along with nuts.
  • Bake in two greased loaf pans (8.5 x 4.5 x 2.5)at 350 degrees for 50 minutes.
  • **Note: The loaf in the photo has been made with 100% whole wheat flour and instead of nuts I added raisins. I also doubled the recipe. The zucchini was previously grated and frozen so juice and all was added -- I had extra zucchini so a bit extra was added.