Pineapple Zucchini Bread
Here's a great recipe for using of some of your excess garden zucchini. Believe me, your family will love it!
Servings: 24
Calories: 126kcal
Ingredients
- 1 2/3 cups granulated sugar
- 2 large eggs
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 2 cups zucchini peeled and shredded. Do NOT squeeze dry
- 8 oz. crushed pineapple undrained
Instructions
- Preheat oven to 350℉. Gather you ingredients so that you have everything close at hand on the counter or table. Spray two 9-inch loaf pans with baking spray.
Prepare the Zucchini
- Using a box grater, shred peeled zucchini into a bowl. Do not squeeze dry. Set aside.
Make the Batter
- In a large mixing bowl, combine granulated sugar, large eggs, vegetable oil, and vanilla extract. Beat well.
- In small bowl mix together the all-purpose flour, salt, baking powder, baking soda, ground cinnamon, and nutmeg.
- Stir the flour into the egg mixture until moistened. Fold in shredded zucchini and crushed pineapple until incorporated.
- Pour batter into prepared loaf pans. Bake in preheated oven for 60-65 minutes or until a toothpick inserted into the center of loaves comes out clean. Cool for 10 minutes. Then remove from pans and cool on a wire rack. Makes 2 loaves.
Nutrition
Calories: 126kcal | Carbohydrates: 28g | Protein: 2g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Trans Fat: 0.002g | Cholesterol: 16mg | Sodium: 136mg | Potassium: 63mg | Fiber: 1g | Sugar: 16g | Vitamin A: 48IU | Vitamin C: 3mg | Calcium: 15mg | Iron: 1mg
