Elaine's Pineapple Zucchini Bread

By Addie

Hi!!
Just made this recipe yesterday and both Rich and I thought it amazingly good. And, I must say that it is easy to prepare as well. Thought you'd both like to have it since homegrown zucchini is in abundance right now. Hope you enjoy it as much as we did.
Elaine

Ingredients

• 3 cups all purpose flour
• 3/4 teaspoon salt
• 1 teaspoon baking soda
• 2 cups sugar
• 1 teaspoon cinnamon
• 1 cup chopped pecans/walnuts
• 3 eggs, beaten
• 1 cup vegetable oil
• 2 cups shredded zucchini
• 1 (8 ounce) can crushed pineapple, drained
• 2 teaspoons vanilla extract

Preparation

Step 1

Combine first 5 ingredients; stir in pecans. Combine remaining ingredients; add to flour mixture, stirring just until dry ingredients are moistened.
Spoon batter into 2 greased and floured 8x4x3 inch loaf pans. Bake at 350 degrees for 1 hour 10 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan and let cool on wire racks.

This is a basic bread dough and can easily be altered to accommodate the following:

Substitute 2 cups mashed banana's or 2 cups shredded carrots in place of the zucchini.
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Recipe from Southern Living Cookbook