Pineapple Zucchini Bread
Pineapple Zucchini Bread combines a classic zucchini bread recipe with crushed pineapple, all in one delicious quick bread recipe!
Servings: 24 servings
- 3 eggs
- 2 cups sugar
- 2/3 cup oil
- 2 tsp vanilla
- 2 cups zucchini grated
- 3 1/4 cups flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 can 20 ounces crushed pineapple, well drained
Preheat oven to 325°.
Beat eggs until fluffy (about 3 minutes). Add sugar, oil and vanilla and mix for another 1-2 minutes.
Add the dry ingredients and mix just until everything is combined.
Add the pineapple and zucchini and stir in just enough to fully combine. Don't overmix!
Pour batter into two well greased 9X5 loaf pans and bake for 55-60 minutes or until a toothpick inserted in the center comes out clean.
Let cool in pans for about 10-15 minutes before removing from pans and placing on a wire rack to cool completely.
Calories: 199kcal | Carbohydrates: 32g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 153mg | Potassium: 94mg | Fiber: 1g | Sugar: 18g | Vitamin A: 283IU | Vitamin C: 8mg | Calcium: 17mg | Iron: 1mg