Autumn Zucchini, Pineapple & Pecan Bread
Zucchini, Pineapple and Pecan Bread recipe
Yield
16 servingsPrep
10 minCook
55 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | large | eggs |
|
| 2 | cups | sugar |
|
| 2 | teaspoons | vanilla extract |
|
| 1 | cup | vegetable oil |
|
| 3 | cups |
zucchini
shredded |
|
| 3 | cups | all-purpose flour |
|
| 1 | teaspoon | baking powder |
|
| 1 | teaspoon | baking soda |
|
| ½ | teaspoon | salt |
|
| 1 | cup | pecans |
|
| 1 | cup |
pineapple
crushed |
*
|
Trans-fat Free, Good source of fiber
Directions
Preheat oven to 350℉ (180℃).
Drain pineapple well. Beat together eggs, sugar, vanilla and oil in large bowl.
Stir in well-drained zucchini. In separate bowl, combine flour, baking powder, baking soda, salt, and pecans.
Add to zucchini mixture.
Add pineapple and mix well. Pour into greased and floured 9 x 5 inch loaf pan.
Bake 55 to 60 minutes, until wood pick inserted in center comes out clean.
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