Monday, September 1, 2014

Pineapple-Zucchini Bread

As promised, I'm finally getting around to sharing the recipe for my blue-ribbon-winning Pineapple-Zucchini Bread.


Pineapple-Zucchini Bread

                     3 eggs                                                        3 c. flour
                     2 c. shredded zucchini                                2 c. sugar
                     3/4 c. oil                                                    2 tsp. baking soda
                     8 oz. can crushed pineapple                       1/2 tsp. baking powder
                     1/4. c. pineapple juice                               1 tsp. cinnamon
                     2 tsp. vanilla extract                                  1 tsp. salt

Drain the crushed pineapple, reserving 1/4 cup of the pineapple juice. Combine the eggs, zucchini, crushed pineapple and juice, and vanilla extract. In a separate bowl, mix the remaining ingredients, then stir into the liquid ingredients until just moistened. Divide the batter between two greased loaf pans. Bake at 350° for approximately 50-60 minutes, or until it tests done. Let cool in the pans for 10 minutes, then remove from pans and cool completely on wire racks. 

6 comments:

  1. I've never made zucchini bread as I don't like zucchini, but I like pineapple a lot so... I might have to try this!

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  2. Ooooh..yum! I love anything with pineapple!

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  3. This sounds delicious! Thank you for sharing the recipe with all of us, Cindy!

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  4. This sounds YUMMY! :) I'm printing this for my mom ... she makes amazing zucchini bread, so I bet she'll love this! :)

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