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–+ servings

Pineapple Zucchini Bread

Print Recipe
Servings 2 Loaves

Ingredients
  

  • 3 Eggs
  • 1 Cup Canola Oil
  • 2 Cups Sugar
  • 2 Cups Grated Zucchini
  • 3 tsp Pure Vanilla Extract
  • 3 Cups All-purpose flour
  • 1 tsp Salt
  • 1 tsp Baking Soda
  • 3 tsp Ground Cinnamon
  • 1 Cup Chopped Nuts
  • 1 8-oz Can Crushed pineapple with juice

Instructions
 

  • Preheat oven to 350°.
  • Grease 2 loaf pans or small Bundt pans or one large Bundt pan.
  • In a large bowl combine eggs, oil, zucchini, sugar, and vanilla.  In a separate bowl combine the dry ingredients.  Add the dry mixture to the zucchini mixture, stirring until well blended.
  • Add the nuts and pineapple, stir until blended.
  • Divide the batter between the two pans.
  • Bake 40 to 60 minutes until toothpick inserted comes out clean.

Notes

Freezes well.
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