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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (96g) Recipe makes 20 servings |
||
| Calories 326 | ||
| Calories from Fat 138 | (42%) | |
| Amount Per Serving | %DV | |
| Total Fat 15.4g | 23% | |
| Saturated Fat 2.2g | 10% | |
| Monounsaturated Fat 5.5g | ||
| Polyunsaturated Fat 6.9g | ||
| Trans Fat 0.0g | ||
| Cholesterol 31mg | 10% | |
| Sodium 247mg | 10% | |
| Potassium 173mg | 4% | |
| Total Carbohydrate 44.3g | 14% | |
| Dietary Fiber 1.7g | 6% | |
| Sugars 26.6g | ||
| Protein 4.5g | 8% | |
Pineapple Zucchini Bread
SERVES 20 -24 , 2 loaves
Ingredients
- 3 eggs
- 1 cup oil
- 2 cups sugar
- 2 teaspoons vanilla
- 2 cups shredded zucchini (squeezed dry in paper towel)
- 8 ounces crushed pineapple (drained)
- 3 cups flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 2 teaspoons cinnamon
- 1 cup raisins
- 1 cup chopped nuts
Directions
1
Beat the eggs, oil, sugar and vanilla until light and fluffy.2
Stir in zucchini and pineapple.3
Combine dry ingredients and add to batter.4
Pour in nuts and raisins and stir.5
Pour batter into 2 well-greased loaf pans.6
Bake at 350°F for 1 hour or until firm.7
Cool in pan for 10 minutes.8
Freezes beautifully.
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Browse similar recipes by category
- Course > Breads > Quick Breads
- Main Ingredient > Vegetables > Squash
- Main Ingredient > Fruit > Tropical > Pineapple
- Cuisine > North American > United States
- Preparation > Time to Make > < 4 hours
- Preparation > Equipment > Oven
- Preparation > Number of Servings > For Large Groups
- Preparation > Presentation > Finger Food
- Occasion > Gifts
- Occasion > Seasonal > Fall
- Occasion > Seasonal > Winter
- Occasion > Everyday
- Dietary > Kid Pleaser
- Dietary > Vegetarian
Featured Reviews for This Recipe
From: Mmmama
On Nov 9, 2009
Thanks, I think this is a great recipe. Nice flavor and mine turned out quite moist. I also used 1/2 c oil and 1/2 c applesauce instead of 1 c oil.
From: Chef #354881
On Sep 30, 2009
This is the recipe I have used for nearly 25 years! It is the only zucchini bread I make. I grow tons of squash in my garden and my family loves for me to make this. It is delicious! This is the first time I've ever seen the recipe written down. The only change I make is to substitute apple sauce for 1/2 of the oil to cut some of the fat and calories.
From: momma213
On Aug 23, 2007
made this today and if i could give it more stars i would. It is wonderful, moist and delicious. I also made it for my church and it went over like a bang. Thanks for the wonderful recipe.
From: Ladyfarmeror
On Nov 22, 2005
Excellent - moist with great flavor. I added golden raisins. So easy to make. I greased and floured the pans and put a parchment in the bottom of the loaf pans. Really helped. Every crumb was gone in an hour !
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