Pineapple Zucchini Loaf
Pineapple Zucchini Loaf is an moderately easy dinner. Made with 3 eggs, 2 c. sugar, 1 c. oil, 2 tbsp. vanilla and 2 c. zucchini, peeled and grated, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
π¨βπ³ Instructions
Preheat oven to 350Β°.
Grease and flour two 9 x 5 loaf pans. Beat eggs until fluffy.
Add sugar, oil and vanilla; blend.
Add zucchini.
Sift dry ingredients; add to batter.
Stir in pineapple, nuts and raisins.
Bake about 1 hour until toothpick comes out clean. Cool before removing from pans.
Wrap and store overnight to develop flavors before slicing.
π· Perfect Pairings
Complete your meal with these
/48331-a394b7083e204b73b9411ca7f8c22d53.jpg)
/9035713-b6db8aa1966343d984a4899189525f32.jpg)
π¬ Comments
No comments yet. Be the first to share your thoughts!
Leave a Comment