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Zucchini Pineapple Loaf

By: Carol

"This is a good loaf that is large and tender. If you want, you can add 1 cup of raisins to the recipe for a nice change."

Rate/Review | Read Reviews (55)

Prep Time:
15 Min

Cook Time:
1 Hr

Ready In:
1 Hr 25 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 1 -9x5x3 inch loaf

Ingredients

2 eggs
1/2 cup vegetable oil
1 cup white sugar
1 cup grated zucchini
1/2 cup crushed pineapple, drained
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup chopped walnuts

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5x3 inch loaf pan.
Beat eggs, oil, and sugar in a large bowl. Stir in zucchini, pineapple, and vanilla.
In another bowl, measure and combine flour, soda, baking powder, salt, cinnamon, nutmeg, and nuts. Pour all at once into batter. Stir to moisten. Pour into greased loaf pan.
Bake in 350 degree F (175 degree C) oven for 1 hour until bread tests done. Cool for 10 minutes. Turn loaf out of pan to cool on rack. Wrap. Cut in thin slices and spread with butter.