Zucchini Pineapple Bread

Name: Zucchini Pineapple Bread
Ingredients: 3 eggs; 1 cup oil; 2 cups sugar; 2 teaspoons vanilla; 2 cups zucchini, shredded; 1 (8 ounce) can crushed pineapple, drained; 3 cups flour; 2 teaspoons baking soda; 1 teaspoon salt; 1/2 teaspoon baking powder; 2 teaspoons cinnamon; 1 teaspoon nutmeg; 1/2 teaspoon ground cloves; 1 -2 teaspoon orange zest; 1 cup walnuts, finely chopped

15 ingredients

9 steps

Ingredients

3 eggs
1 cup oil
2 cups sugar
2 teaspoons vanilla
2 cups zucchini, shredded
1 (8 ounce) can crushed pineapple, drained
3 cups flour
2 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon baking powder
2 teaspoons cinnamon
1 teaspoon nutmeg
1/2 teaspoon ground cloves
1 -2 teaspoon orange zest
1 cup walnuts, finely chopped

Directions

1

Beat eggs in a large bowl to blend.
2

Add oil, sugar, and vanilla and beat until thick and foamy.
3

Stir in zucchini and pineapple.
4

In a separate bowl combine flour, baking soda, salt, baking powder, cinnamon, nutmeg, cloves, orange zest, and nuts.
5

Stir gently into zucchini mixture to blend.
6

Bake in 2 greased loaf pans at 350 degrees.
7

Check after 50 minutes by testing with a toothpick, if toothpick comes out clean bread is done, if not put back in for another 5 minutes.
8

Cool 10 minutes.
9

* For 4 small loaves, bake approximately 35 - 40 minutes.