Zucchini Pineapple Bread

Zucchini Pineapple Bread Recipe

“Meals are even more memorable when I complement them with this light garden-fresh bread. The zucchini makes it so moist and tender…and the pineapple lends a delicate tropical twist to every delicious slice.”
TOTAL TIME:
Prep: 15 min.
Bake: 50 min. + cooling
Yield: 2 loaves
Ingredients:
3 eggs
2 cups finely shredded zucchini
1 cup vegetable oil
1 can (8 ounces) crushed pineapple, drained
2 teaspoons vanilla extract
3 cups all-purpose flour
2 cups sugar
2 teaspoons baking soda
1-1/2 teaspoons ground cinnamon
1 teaspoon salt
3/4 teaspoon ground nutmeg
1/2 teaspoon baking powder
1 cup chopped nuts
1 cup raisins, optional
Directions:
1. In a large bowl, combine the eggs, zucchini, oil, pineapple and vanilla. Combine the dry ingredients; stir into egg mixture just until moistened. Fold in nuts and raisins if desired.
2. Pour into two greased 8-in. x 4-in. loaf pans. Bake at 350° for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool.

Originally published as Pineapple Zucchini Bread in Country Woman

Thank you, Skeen for the recipe!