ZUCCHINI PINEAPPLE BREAD

Zucchini Pineapple Bread image

I found this in a cookbook from college. It's an excellent way to use up your zucchini's in the summer and makes your house smell wonderful.

Provided by Babs7

Categories Quick Breads

Time 1h30m

Yield 2 loaves, 20 serving(s)

Number Of Ingredients 15

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Ingredients

3 eggs
1 cup oil
2 cups sugar
2 teaspoons vanilla
2 cups zucchini, shredded
1 (8 ounce) can crushed pineapple, drained
3 cups flour
2 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon baking powder
2 teaspoons cinnamon
1 teaspoon nutmeg
1/2 teaspoon ground cloves
1 -2 teaspoon orange zest
1 cup walnuts, finely chopped

Steps:

Beat eggs in a large bowl to blend.
Add oil, sugar, and vanilla and beat until thick and foamy.
Stir in zucchini and pineapple.
In a separate bowl combine flour, baking soda, salt, baking powder, cinnamon, nutmeg, cloves, orange zest, and nuts.
Stir gently into zucchini mixture to blend.
Bake in 2 greased loaf pans at 350 degrees.
Check after 50 minutes by testing with a toothpick, if toothpick comes out clean bread is done, if not put back in for another 5 minutes.
Cool 10 minutes.
* For 4 small loaves, bake approximately 35 - 40 minutes.

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