Recipe Zucchini Pineapple Bread I
Zucchini Pineapple Bread I
Ingredients
4 eggs, 1 ½ cups white sugar, 2 teaspoons vanilla extract, 1 cup vegetable oil, 1 ½ teaspoons ground cinnamon, ¾ teaspoon ground nutmeg, 1 (8 ounce) can crushed pineapple, drained, 2 cups grated zucchini, 3 cups all-purpose flour, 1 teaspoon salt, 1 ½ teaspoons baking soda, 1 ½ teaspoons baking powder
Instructions
Whisk together the flour, baking powder, baking soda, and salt. In a separate large bowl, beat the oil, eggs, vanilla, sugar, cinnamon, and nutmeg. Stir in the pineapple and zucchini, then gradually incorporate the flour mixture. Divide the batter into two greased and floured 9x5 inch loaf pans. Bake at 350 degrees F (175 degrees C) for 1 hour and allow to cool on wire racks.
Nutrition
Total Fat 10g 13%, Saturated Fat 2g 8%, Cholesterol 31mg 10%, Sodium 219mg 10%, Total Carbohydrate 27g 10%, Dietary Fiber 1g 3%, Total Sugars 14g, Protein 3g, Vitamin C 3mg 13%, Calcium 28mg 2%, Iron 1mg 6%, Potassium 66mg 1%
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Recipe Zucchini Pineapple Bread I.