Cranberry-Pineapple-Zucchini Bread

By á-47

Ingredients

• 3 eggs
• 1 cup vegetable oil
• 2 cups sugar
• 2 tea. vanilla
• 2 cups unpeeled, grated zucchini
• 1 cup canned, crushed pineapple, well drained
• 3 cups flour
• 2 tea. baking soda
• 1 tea. salt
• 1/2 tea. baking powder
• 1 1/2 tea. cinnamon
• 1/4 tea. nutmeg
• 1 cup chopped nuts (optional)
• 1 cup fresh or dried cranberries

Preparation

Step 1

Preheat oven to 350 degrees. Take out two 5x9 loaf pans and grease lightly or spray with nonstick spray.

In a large owl beat together eggs, oil, sugar, and vanilla until foamy. Stir in zucchini and pineapple.

In a separate bowl, combine flour, baking soda, salt, baking powder, cinnamon, and nutmeg. Then stir into creamed mixture. Add nuts (if using) and cranberries.

Bake until toothpick inserted comes of clean, 60-70 minutes. If top of bread start to get too brown during baking, place a loose tent of foil over top during last 15-20 minutes of baking time.

Cool on a wire rack, turn out of pans, and slice.