Josie’s Pineapple Zucchini Bread
At a Glance
- Total
- 1 hr 20 min
- Servings
- 2.00 loaves
Categories
- Bread
- Dessert
- Baking
Dietary
- Vegetarian
Allergens
- Eggs
- Wheat
- Tree nuts
Servings & Nutrition
Original recipe serves 2. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Josie's Pineapple Zucchini Bread brings together 3 eggs, 1 cup canola oil, 2 cups sugar in a practical dish for home cooking. It takes about 1 hr 20 min to prepare and cook. It makes approximately 2 servings.
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Equipment
Oven, 2 5x9-inch loaf pans, mixing bowl, cooling rack
Ingredients
- 3 eggs
- 1 cup canola oil
- 2 cups sugar
- 1 teaspoon vanilla
- 2 cups zucchini, grated and drained well
- 1 cup crushed pineapple, drained
- 3 cups flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1/4 teaspoon baking powder
- 1 1/2 teaspoons cinnamon
- 3/4 teaspoon nutmeg
- 1 cup chopped nuts, optional
- 1 cup raisins
Instructions
Preheat oven to 350°F.
Beat the first four ingredients.
Add the next three ingredients and mix well.
Add the remaining ingredients and mix well.
Bake in a 2 greased loaf pans 5x9, for an hour.
Cool for 10 min and turn out on rack.
Note: if using smaller loaf pans bake for 40 minute.
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