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Favourite Pineapple Zucchini Bread

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Submitted by jmcook

Favourite Pineapple Zucchini Bread recipe

YIELD

24 servings

PREP

15 min

COOK

1 hrs

READY

hrs

Ingredients

3 3
LARGE LARGE EGGS
1 237
CUP ML VEGETABLE OIL
2 473
CUPS ML SUGAR
2 1E+1
TEASPOONS ML VANILLA EXTRACT
2 473
CUPS ML ZUCCHINI
coarsely
8 231.2
3 7.1E+2
CUPS ML ALL-PURPOSE FLOUR
unsifted
2 1E+1
TEASPOONS ML BAKING SODA
1 5
TEASPOON ML SALT
½ 2.5
TEASPOON ML BAKING POWDER
1 ½ 7.5
TEASPOONS ML CINNAMON
1 237
CUP ML NUTS
chopped
1 237

Directions

In a bowl, beat eggs, salad oil, sugar, and vanilla until well mixed. Stir in zucchini and pineapple.

In a separate bowl sift together flour, baking soda, salt, baking powder, and cinnamon.

Mix dry ingredients into zucchini mixture until just blended. Add nuts and raisins. Pour into two greased and floured baking pans.

Bake at 350℉ (180℃) for one hour or until a toothpick comes out clean.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 81g (2.9 oz)
Amount per Serving
Calories 268 43% from fat
 % Daily Value *
Total Fat 13g 20%
Saturated Fat 2g 9%
Trans Fat 0g
Cholesterol 26mg 9%
Sodium 155mg 6%
Total Carbohydrate 12g 12%
Dietary Fiber 1g 6%
Sugars g
Protein 8g
Vitamin A 1% Vitamin C 5%
Calcium 2% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
 

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