Zucchini Pineapple Bread
Zucchini Pineapple Bread is an impressive dinner. Made with 3 eggs, 1 c. salad oil, 2 c. sugar, 2 tsp. vanilla and 2 c. coarsely shredded zucchini, this recipe delivers authentic, satisfying flavors. Perfect for family dinners and special occasions.
π Recipe adapted from RecipeNLG-Full
Add oil, sugar and vanilla; continue beating until mixture is thick.
With spoon, stir in zucchini and pineapple.
Combine flour, soda, salt, baking powder, cinnamon, nutmeg, walnuts and currants.
Stir gently into zucchini mixture just until blended.
Divide equally between 2 greased and floured loaf pans.
Bake in preheated moderate oven at 350Β° about 1 hour or until wooden pick inserted in center comes out clean.
Cool in pans 10 minutes.
Turn out on wire racks to cool.
π· Perfect Pairings
Complete your meal with these
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