Zucchini Pineapple Bread I

4.5
(262)

This recipe makes two fruity, moist loaves.

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Prep Time:
20 mins
Cook Time:
1 hrs
Total Time:
1 hrs 20 mins
Servings:
24
Yield:
2 loaves

Ingredients

  • 4 eggs

  • 1 ½ cups white sugar

  • 2 teaspoons vanilla extract

  • 1 cup vegetable oil

  • 1 ½ teaspoons ground cinnamon

  • ¾ teaspoon ground nutmeg

  • 1 (8 ounce) can crushed pineapple, drained

  • 2 cups grated zucchini

  • 3 cups all-purpose flour

  • 1 teaspoon salt

  • 1 ½ teaspoons baking soda

  • 1 ½ teaspoons baking powder

Directions

  1. Combine flour, baking powder, baking soda, and salt.

  2. In a large bowl, mix oil, eggs, vanilla, sugar, cinnamon, and nutmeg. Blend in pineapple and zucchini. Stir flour mixture into zucchini mixture. Pour batter into two greased and floured 9 x 5 inch loaf pans.

  3. Bake at 350 degrees F (175 degrees C) for 1 hour. Cool on wire racks.

Nutrition Facts (per serving)

207 Calories
10g Fat
27g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 24
Calories 207
% Daily Value *
Total Fat 10g 13%
Saturated Fat 2g 8%
Cholesterol 31mg 10%
Sodium 219mg 10%
Total Carbohydrate 27g 10%
Dietary Fiber 1g 3%
Total Sugars 14g
Protein 3g
Vitamin C 3mg 13%
Calcium 28mg 2%
Iron 1mg 6%
Potassium 66mg 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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