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.


Betsy 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!!