Zucchini Pineapple Bread I recipe
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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
Nutrition Info
- 207.3 caloriescarbohydrate: 26.6 gcholesterol: 31 mgfat: 10.2 gfiber: 0.7 gprotein: 2.8 gsaturatedFat: 1.5 gservingSize: -sodium: 219.1 mgsugar: 14.2 gtransFat: : -unsaturatedFat: : -
Directions Zucchini Pineapple Bread I
Directions
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Combine flour, baking powder, baking soda, and salt.
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.
Bake at 350 degrees F (175 degrees C) for 1 hour. Cool on wire racks.