ZUCCHINI PINEAPPLE BREAD II

Zucchini Pineapple Bread II image

This is a quick bread that my mom used to make every summer with the zucchinis from the garden.

Provided by Amy Barry

Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes

Time 1h30m

Yield 24

Number Of Ingredients 12

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Ingredients

3 eggs, beaten
2 cups white sugar
1 teaspoon vanilla extract
1 cup vegetable oil
2 cups grated zucchini
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
½ cup raisins
1 cup chopped pecans
1 cup crushed pineapple, drained

Steps:

Mix together the eggs, sugar, vanilla, oil, and zucchini in a large bowl.
In a separate bowl mix together the flour, soda, baking powder, and salt. Add to the zucchini batter and mix well. Stir in raisins, nuts, and pineapple until just blended. Pour into 2-9x5x3 inch loaf pans.
Bake in a preheated 325 degree F (165 degrees C) for one hour, or until browned.

Nutrition Facts : Calories 260.4 calories, Carbohydrate 33.7 g, Cholesterol 23.3 mg, Fat 13.2 g, Fiber 1.2 g, Protein 3.1 g, SaturatedFat 1.7 g, Sodium 180.1 mg, Sugar 20.5 g