Zucchini Pineapple Bread

By Cookie67

Ingredients

• 2 c. Hy-Vee sugar
• 1 c. Grand Selections olive oil
• 3 Hy-Vee large eggs
• 2 tsp Hy-Vee vanilla
• 2 c. coarsely grated zucchini (about 1 large)
• 1 (8 oz) can Hy-Vee crushed pineapple, drained
• 3 c. Hy-Vee all-purpose flour
• 2 tsp Hy-Vee baking soda
• 1 tsp Hy-Vee salt
• 1/2 tsp Hy-Vee baking powder
• 2 tsp Hy-Vee cinnamon
• 1 tsp Hy-Vee nutmeg
• 1 c. Hy-Vee walnut pieces
• 1 c. Hy-Vee dried cranberries

Details

Servings 2

Preparation

Step 1

Preheat oven to 350 degrees. Grease and flour two 5-by-9-inch loaf pans; set aside.

In a large bowl combine sugar, olive oil, eggs and vanilla. Stir in zucchini and pineapple.

In a separate medium-sized bowl combine flour, baking soda, salt, baking powder, cinnamon and nutmeg. Add dry ingredients 1/3 at a time to wet and stir after each time. Add walnuts and cranberries and mix. Divide batter equally between prepared pans. Bake for 1 hour or until a toothpick inserted comes out clean. Cool in pans for 10 minutes. Turn out onto wire racks and cool.