Family Recipe Connection

Pineapple Zucchini Bread

Pineapple Zucchini Bread on a plate

Pineapple Zucchini Bread is a quick bread. It is moist and delicious.

Origin:

This recipe comes from my Mom, Jan Schallberg.

Pineapple Zucchini Bread

Author:
Preparation Time:
Cooking time:
Servings: Makes 1 loaf
Calories per serving: 138 calories per popover

Moist and

Ingredients:

  • 2 eggs
  • 1/2 cup oil
  • 1 cup sugar
  • 1 cup unpeeled graded zucchini
  • 8 oz can crushed pineapple - drained
  • 1 tsp vanilla
  • 2 cups flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/4 tsp nutmeg
  • 1/2 cup chopped walnuts

Instructions:

  1. Prehead over to 350ยบ
  2. Mix eggs, oil and sugar
  3. Mix in zucchini, pineapple and vanilla
  4. Combine dry dry ingredients and mix in to batter
  5. Fold in walnuts
  6. grease a 9 x 5 bread loaf pan and dust with flour
  7. Bake 1 hour or until toothpick comes out clean
  8. Cool at 10 minute before removing from pan

Notes:

Draining the liquid from the can of pineapple is very important

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