Pineapple Zucchini Bread
Pineapple Zucchini Bread is an impressive dinner. Made with 3 eggs, 2 c. finely shredded zucchini, 1 c. vegetable oil, 1 (8 oz.) can crushed pineapple, drained and 2 tsp. vanilla, this recipe delivers authentic, satisfying flavors. A crowd-pleaser that never disappoints.
π Recipe adapted from RecipeNLG-Full
In a 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.
Pour into two greased 8 x 4 x 2-inch loaf pans.
Bake at 350Β° for 50 to 60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
Yield: 2 loaves.
π· Perfect Pairings
Complete your meal with these
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