Zucchini Pineapple Bread
Zucchini Pineapple Bread is an moderately easy dinner. Made with 3 c. all-purpose flour, 1 tsp. salt, 2 tsp. baking soda, 1/2 tsp. baking powder and 1 tsp. cinnamon, this recipe delivers authentic, satisfying flavors. Simple to make and full of bold, satisfying flavors.
Put pineapple in strainer and let drain.
Prepare two (9 x 5) loaf pans.
Grease well and flour.
In a bowl, combine first 5 dry ingredients.
Add nuts; set aside.
In a large bowl, beat eggs until light and fluffy.
Add sugar, oil and vanilla.
Blend well. Fold in zucchini and pineapple.
Add dry ingredients.
Stir until just blended.
Spoon batter into loaf pans.
Bake at 350Β° for 1 hour or until bread tests done.
Cool in pans on rack 10 minutes. Remove from pans; cool on rack completely.
Makes 2 loaves; 36 slices each with 162 calories.
π· Perfect Pairings
Complete your meal with these
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