Sunday, September 25, 2011

Pineapple Zucchini Bread

It was a crisp, cool weekend...perfect for baking bread.  I found this recipe in my church cookbook, and it is a keeper!  Thumbs up from the entire family.  The pineapple makes it oh so sweet and yummy!

Pineapple Zucchini Bread

3 eggs
1 cup oil
2 cups sugar
2 teaspoons vanilla
2 cups shredded zucchini
1 eight-ounce can crushed pineapple, drained
3 cups flour
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon baking powder
2 teaspoons cinnamon

Beat eggs, oil, sugar, and vanilla.  Stir in zucchini and pineapple.  Combine dry ingredients and add to batter.  Pour batter into two greased loaf pans.  Bake at 350 degrees for 50-60 minutes.  Enjoy!

"Vegetables are a must on a diet. 
I suggest carrot cake, zucchini bread, and pumpkin pie."
(Jim Davis)


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