Pineapple Zucchini Bread
Pineapple Zucchini Bread is an moderately easy dinner. Made with 3 c. all-purpose flour, 2 tsp. baking soda, 1 tsp. salt, 1/2 tsp. baking powder and 1 c. finely chopped pecans, this recipe delivers authentic, satisfying flavors. Perfect for family dinners and special occasions.
π Recipe adapted from RecipeNLG-Full
Combine dry ingredients and pecans.
Set aside.
Beat eggs lightly in a large bowl.
Add sugar, oil and vanilla and beat until creamy.
Stir in pineapple and zucchini.
Add dry ingredients and stir until well moistened.
Spoon into 2 well-greased and floured 8 x 4 x 3-inch loaf pans.
Bake at 350Β° for 1 hour.
Cool in pans 10 minutes, then turn out on rack and cool thoroughly.
Yields 2 loaves.
π· Perfect Pairings
Complete your meal with these
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