Zucchini Pineapple Bread

By Hklbrries

"My mother grew zucchini in her vegetable garden every summer. I carry on the tradition and use her recipe for this moist loaf."

Barbara Unger, Whitehall, PA

Ingredients

• Nonstick cooking spray
• 5 eggs
• 1 1/4 cups vegetable oil
• 2 1/2 cups sugar
• 1 tablespoon vanilla
• 3 1/2 cups all-purpose flour
• 1 cup wheat germ
• 1 tablespoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg
• 1 cup drained, crushed pineapple
• 3 cups shredded zucchini

Details

Servings 3
Adapted from keyingredient.com

Preparation

Step 1

Preheat oven to 350 F. Spray three (9-by-5-by-3-inch) loaf pans with nonstick cooking spray.

Beat eggs until they are lemon yellow in color. Add oil slowly; beat until combined. Add sugar and vanilla; beat until combined.

Combine flour, wheat germ, baking soda, baking powder, cinnamon and nutmeg. Stir to mix. Add to batter, mixing well.

Add pineapple; mix well. Add zucchini; mix well.

Bake 1 hour, or until a wooden pick inserted in the center comes out clean. Let cool or serve warm. These loaves freeze well.

Nutrition Information:
Per serving
258 calories
12 g fat
39 mg cholesterol
4 g protein
35 g carbohydrates
1 g fiber
159 mg sodium