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Favourite Spiced Pineapple Zucchini Bread

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Submitted by doo

Favourite Spiced Pineapple Zucchini Bread recipe

YIELD

24 servings

PREP

20 min

COOK

1 hrs

READY

3 hrs

Ingredients

3 3
LARGE LARGE EGGS
3 7.1E+2
1 237
CUP ML VEGETABLE OIL
2 1E+1
TEASPOONS ML BAKING SODA
2 473
CUPS ML SUGAR
granulated
1 5
TEASPOON ML SALT
2 1E+1
TEASPOONS ML VANILLA EXTRACT
½ 2.5
TEASPOON ML BAKING POWDER
2 473
CUPS ML ZUCCHINI
un, coarsely grated
1 ½ 7.5
TEASPOONS ML CINNAMON
1 1
CAN CAN PINEAPPLE, CANNED, CRUSHED
drained *
¾ 3.8
TEASPOON ML NUTMEG
1 237
CUP ML NUTS
finely chopped
1 237
CUP ML CURRANTS

Directions

In large bowl of electric mixer, beat eggs. Add oil, sugar and vanilla. Continue to beat until thick and foamy. With a spoon, stir in zucchini and pineapple.

In large bowl, combine flour, baking soda, salt, baking powder, cinnamon and nutmeg. Stir into zucchini mixture until blended. Add nuts and currants. Stir until blended.

Divide batter evenly between 2 greased and floured 9 inch x 5 inch x 3 inch loaf pans.

Bake at 350℉ (180℃) F for 60 minutes or until loaves test done. Cool in pans for 10 minutes. Turn out on wire cake racks to cool completely.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 69g (2.4 oz)
Amount per Serving
Calories 250 46% from fat
 % Daily Value *
Total Fat 13g 20%
Saturated Fat 2g 9%
Trans Fat 0g
Cholesterol 26mg 9%
Sodium 155mg 6%
Total Carbohydrate 10g 10%
Dietary Fiber 1g 5%
Sugars g
Protein 7g
Vitamin A 1% Vitamin C 17%
Calcium 2% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
 

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