Zucchini Pineapple Bread I Recipe
Try this Zucchini Pineapple Bread I Recipe recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 24
white meat free
gluten free
red meat free
dairy free
vegetarian
pescatarian
- 1 teaspoon salt
- 4 eggs
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons ground cinnamon
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 1/2 cups white sugar
- 1 1/2 teaspoons baking soda
- 1 cup vegetable oil
- 2 cups grated zucchini
- 3/4 teaspoon ground nutmeg
- 1 (8 ounce) can crushed pineapple drained
- Carbohydrate 21.7819396661451 g
- Cholesterol 31.5239583329191 mg
- Fat 18.741045652479 g
- Fiber 0.636315285245667 g
- Protein 2.64653766188267 g
- Saturated Fat 7.97508630937391 g
- Serving Size 1 1 Serving (81g)
- Sodium 308.047257720607 mg
- Sugar 21.1456243808994 g
- Trans Fat 0.961004623027943 g
- Calories 263 calories
Combine flour, baking powder, baking soda, and salt. In a large bowl, mix oil, eggs, vanilla, sugar, cinnamon, and nutmeg. Blend in pineapple and zucchini. Stir flour mixture into zucchini mixture. Pour batter into two greased and floured 9 x 5 inch loaf pans. Bake at 350 degrees F (175 degrees C) for 1 hour. Cool on wire racks.
