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Pineapple Zucchini Bread




Source of Recipe


Rhonda Gray


List of Ingredients




Pineapple Zucchini Bread


3 eggs
2 cups finely shredded zucchini
1 cup vegetable oil
1 can (8 ounces) DOLE® Crushed Pineapple in 100% Pineapple Juice, drained
2 teaspoons vanilla extract
3 cups all-purpose flour
2 cups sugar
2 teaspoons baking soda
1-1/2 teaspoons ground cinnamon
1 teaspoon salt
3/4 teaspoon ground nutmeg
1/2 teaspoon baking powder
1 cup chopped nuts
1 cup raisins, optional

Recipe




In a large bowl, combine the eggs, zucchini, oil, pineapple and vanilla.

Combine the dry ingredients; stir into egg mixture just until moistened.

Fold in nuts and raisins if desired.

Pour into two greased 8-in. x 4-in. loaf pans.

Bake at 350° for 50-60 minutes or until a toothpick inserted near the center comes out clean.

Cool for 10 minutes before removing from pans to wire racks to cool.

Yield: 2 loaves.