Pineapple Zucchini Bread

4.72 from 7 votes

Here's a great recipe for using of some of your excess garden zucchini. Believe me, your family will love it!

Prep Time25

Cook Time1 5

Total Time1 30

Course: Breads

Cuisine: American

Keyword: Crushed Pineapple, Garden Zucchini, Quick Breads

Servings:

Calories: 126kcal

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.

Using a box grater, shred 2 cups zucchinipeeled) into a bowl. Do not squeeze dry. Set aside.

In a large mixing bowl, combine 1 2/3 cups granulated sugar, 2 large eggs, 1 cup vegetable oil, and 2 teaspoons vanilla extract. Beat well.
In small bowl mix together 3 cups all-purpose flour, 1 teaspoon salt, 1 teaspoon baking powder, 1 teaspoon baking soda, 2 teaspoons ground cinnamon, and 1 teaspoon ground nutmeg.
Stir the flour into the egg mixture until moistened. Fold in shredded zucchini and 8 oz. 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.