Zucchini Pineapple Bread
Zucchini Pineapple Bread is an impressive dinner. Made with 3 eggs, 1 c. oil, 2 c. sugar, 2 tsp. vanilla and 2 c. coarsely shredded zucchini, this recipe delivers authentic, satisfying flavors. A comforting dish that warms the soul.
π¨βπ³ Instructions
Beat eggs and blend in oil, sugar and vanilla.
Beat until thick and foamy.
With a spoon, stir in zucchini and pineapple. Combine flour, soda, salt, baking powder, cinnamon, nutmeg, walnuts and currants.
Stir into the zucchini mixture until well blended.
Divide batter into 2 greased and floured 5 x 9-inch loaf pans.
Bake at 350Β° for 1 hour.
Cool in pan 10 minutes then turn out onto wire racks to cool.
π· Perfect Pairings
Complete your meal with these
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