Autumn Zucchini, Pineapple & Pecan Bread
Zucchini, Pineapple and Pecan Bread recipe
Yield
16 servingsPrep
10 minCook
55 minReady
1 hrsTrans-fat Free, Good source of fiber
Ingredients
| 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 |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | large |
eggs
|
|
| 473 | ml |
sugar
|
|
| 1E+1 | ml |
vanilla extract
|
|
| 237 | ml |
vegetable oil
|
|
| 7.1E+2 | ml |
zucchini
shredded |
|
| 7.1E+2 | ml |
all-purpose flour
|
|
| 5 | ml |
baking powder
|
|
| 5 | ml |
baking soda
|
|
| 2.5 | ml |
salt
|
|
| 237 | ml |
pecans
|
|
| 237 | ml |
pineapple
crushed |
*
|
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.
