Pineapple-Zucchini Bread
Pineapple-Zucchini Bread is an impressive dinner. Made with 3 eggs, 1 c. oil, 2 c. sugar, 2 tsp. vanilla and 2 c. coarsely shredded zucchini, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
Beat eggs lightly with rotary mixer.
Add oil, sugar and vanilla.
Continue beating until thick and foamy.
Stir in zucchini and pineapple.
In another bowl, combine flour, soda, salt, baking powder, cinnamon, nutmeg and nuts.
Stir gently into zucchini mixture, just until blended.
Divide batter equally between 2 greased and floured 9 x 5-inch loaf pans.
Bake at 350Β° for 1 hour until wood pick inserted in center comes out clean. Cool in pans for 10 minutes.
Turn out on wire racks to cool thoroughly.
Makes 2 loaves.
π· Perfect Pairings
Complete your meal with these
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