Pineapple Zucchini Bread

Name: Pineapple Zucchini Bread
Ingredients: 3 medium eggs; 1 3/4 cups sugar; 1 cup oil; 2 teaspoons vanilla; 1 3/4 cups raw zucchini, grated & squeezed; 1 (14 ounce) can crushed pineapple, drained; 3 cups flour (I use whole wheat but white is fine); 1 teaspoon salt; 1 teaspoon baking soda; 1/4 teaspoon baking powder; 1 1/2 teaspoons cinnamon; 3/4 teaspoon nutmeg; 1 cup nuts, chopped (optional)

13 ingredients

6 steps

Ingredients

3 medium eggs
1 3/4 cups sugar
1 cup oil
2 teaspoons vanilla
1 3/4 cups raw zucchini, grated & squeezed
1 (14 ounce) can crushed pineapple, drained
3 cups flour (I use whole wheat but white is fine)
1 teaspoon salt
1 teaspoon baking soda
1/4 teaspoon baking powder
1 1/2 teaspoons cinnamon
3/4 teaspoon nutmeg
1 cup nuts, chopped (optional)

Directions

1

Beat eggs until light and fluffy.
2

Add sugar and beat until blended.
3

Stir in oil, vanilla, zucchini, and pineapple.
4

Sift dry ingredients and stir into egg mixture along with nuts.
5

Bake in two greased loaf pans (8.5 x 4.5 x 2.5)at 350 degrees for 50 minutes.
6

**Note: The loaf in the photo has been made with 100% whole wheat flour and instead of nuts I added raisins. I also doubled the recipe. The zucchini was previously grated and frozen so juice and all was added -- I had extra zucchini so a bit extra was added.