On Line Cookbook
Zucchini Pineapple Bread
Home . Contents . Index . Search . Glossary
Print Friendly Recipe
Recipe Information
Description:
Sweet and very easy to make

Source:
From Karen my daughter-in-law

Serves/Makes:2 loaf pans

Ingredients
  • 3 eggs
  • 2 cups (475 ml) sugar
  • 2 tsp (10 ml). vanilla
  • 1 cup (225 ml) oil
  • 2 cups (475 ml) grated and drained zucchini
  • 3 cups (700 ml) flour
  • 1 tsp (5 ml). baking powder
  • 1 tsp (5 ml). salt
  • 1 tsp (5 ml). baking soda
  • 1 cup (225 ml) crushed pineapple drained
  • 1/2 cup (125 ml) chopped nuts
Preparation
  • Take first four ingredients and beat until fluffy.
  • Add the zucchini.
  • Then sift together next four ingredients and add to the mixture.
  • Stir in the last three ingredients.
  • Pour into two greased loaf pans.
  • Bake for 1 hour at 325 degrees (175 C.).
Comments

Quantity Calculator
Adjust the Serves/Makes quantity to:
Set to 0 for the original quantity

Copyright ©1997-2018 by Synergetic Data Systems Inc. All rights reserved.
SDSI neither endorses nor warrants any products advertised herein. All recipe content provided to SDSI is assumed to be original unless identified as otherwise by the submitter.

SDSI provides all content herein AS IS, without warranty. SDSI is not responsible for errors or omissions, nor for consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.

This site uses cookies, but they do not contain or tranmit any personal information.

Send comments to our email. For more information, check our About the Cookbook page.