Zucchini Pineapple Bread
Zucchini Pineapple Bread is an impressive dinner. Made with 3 eggs, 1 c. brown sugar, packed, 1 c. granulated sugar, 1 c. vegetable oil and 2 c. zucchini with peel, grated, this recipe delivers authentic, satisfying flavors. A comforting dish that warms the soul.
π Recipe adapted from RecipeNLG-Full
Heat oven at 325Β°.
Beat eggs until frothy.
Stir in sugar and oil; beat.
Add zucchini, pineapple and vanilla.
Sift together all dry ingredients.
Add to zucchini mix.
Beat until well mixed.
Stir in nuts.
Pour into 2 well-greased and floured 9 x 5 x 3-inch loaf pans.
Bake 1 hour and 10 minutes.
Cool 10 minutes in pan; remove to wire rack.
Cool and serve.
Will freeze until ready to serve.
π· Perfect Pairings
Complete your meal with these
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