Zucchini Pineapple Bread
Zucchini Pineapple Bread is an moderately easy dinner. Made with 2 3/4 c. all-purpose flour, 1 c. quick or old-fashioned oats (uncooked), 4 tsp. baking powder, 1 1/2 tsp. cinnamon and 1 tsp. salt, this recipe delivers authentic, satisfying flavors. An easy weeknight meal that comes together quickly.
π Recipe adapted from RecipeNLG-Full
Heat oven to 325Β°.
Grease bottom only of a 9 x 5-inch loaf pan.
In a medium bowl, combine flour, oats, baking powder, cinnamon and salt; mix well.
In a large bowl, combine zucchini, brown sugar, eggs, vegetable oil and crushed pineapple.
Mix well. Add the flour mixture, mixing just until dry ingredients are moistened.
Pour into prepared pan.
Bake 1 hour.
Cover loosely with foil and continue baking 25 to 30 minutes or until wooden pick inserted comes out clean.
Cool 10 minutes.
Remove from pan. Cool completely on wire rack.
π· Perfect Pairings
Complete your meal with these
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