Zucchini Pineapple Bread
Zucchini Pineapple Bread is an impressive dinner. Made with 2 c. plus 2 tbsp. sugar, divided, 3 eggs, 1 c. vegetable oil, 2 tsp. vanilla and 2 c. coarsely shredded zucchini, this recipe delivers authentic, satisfying flavors. An easy weeknight meal that comes together quickly.
π Recipe adapted from RecipeNLG-Full
π¨βπ³ Instructions
Heat oven to 350Β°.
Grease two 9 x 5-inch loaf pans and sprinkle each with 1 tablespoon sugar, shaking pan to coat all sides.
In a large mixing bowl, cream together eggs, oil, remaining 2 cups sugar and vanilla.
Stir in zucchini and pineapple.
π· Perfect Pairings
Complete your meal with these
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