Sunday, July 18, 2010

Zucchini Pineapple Bread

20 ounce can crushed pineapple drained
1 cup of vegetable oil
2 cups sugar
2 cups zucchini, grated
3 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
2 teaspoons cinnamon
1 teaspoon nutmeg
1/2 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt

Combine first 6 ingredients, mix in remaining ingredients and pour into 2 greased 9"X5" loaf pans. Bake at 325 degrees for 1 to 1 1/2 hours or until a toothpick tests clean.
Makes 2 loaves

I made little loaves of this and banana bread and put on my cookie trays last year.
I have 2 banana bread recipes posted under recipes.

2 comments:

Betsy Brock said...

Yum. I wrote it down! Thanks for taking the time to post this, Lana!

Anonymous said...

I have made this before and it is so good!!

Red and Green

 Red is that passionate color in romance and love But beware of fire, danger, and stop signs above. Green, red's best contrast, represen...