photo by moria
I got this recipe from Taste of Home. I’ve almost never had a recipe fail from those folks. Good stuff!
- 2 eggs
- 2 cups sugar
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1-1/2 teaspoons ground nutmeg
- 2 cups shredded zucchini
- 1 can (8 ounces) crushed pineapple, undrained
In mixing bowl, beat eggs, sugar, oil and vanilla. Combine dry ingredients in another bowl; stir into egg mixture until just moistened. Fold in zucchini and pineapple (with juice).
I read a tip where a woman makes her quick breads in cake pans for ease of cooking and use. I have started doing this and find that I don’t get raw places in it. If you choose to do this, use a greased 9×12 baking pan. Otherwise, use two greased bread loaves.
Bake at 350 for 40-70 minutes (40-50 for cake pans, 60-70 for bread pans).
They also have a Makeover Pineapple Zucchini Bread recipe if you are looking for something a little better nutritionally.
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