Zucchini Pineapple Bread
Zucchini Pineapple Bread is an impressive dinner. Made with 3 eggs, 2 c. sugar, 1 c. oil, 2 tsp. vanilla and 2 c. raw, grated unpeeled zucchini, this recipe delivers authentic, satisfying flavors. A classic recipe that has been enjoyed for generations.
π Recipe adapted from RecipeNLG-Full
Beat eggs.
Mix in other ingredients, thoroughly.
Add crushed drained pineapple.
Sift flour; add remaining dry ingredients and mix thoroughly.
Add raisins or dates and nuts; mix and pour into 4 small loaf tins that have been oiled and floured.
Turn oven to 325Β°.
(Do not preheat.) Bake for 40 to 45 minutes or until toothpick, when inserted, comes out clean.
Let cool in the pan. Yield
4 loaves.
π· Perfect Pairings
Complete your meal with these
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