Pineapple Zucchini Bread

By ldelmas

Prep: 10 min. Bake: 1 hour + cooling

Ingredients

• 2 eggs
• 2 cups sugar
• 1 cup vegetable oil
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1-1/2 teaspoons ground nutmeg
• 2 cups shredded zucchini
• 1 can (8 ounces) DOLE® Crushed Pineapple in 100% Pineapple Juice, undrained

Preparation

Step 1

In a bowl, beat eggs, sugar, oil and vanilla. Combine dry ingredients; stir into egg mixture just until moistened. Fold in zucchini and pineapple. Pour into two greased 8-in. x 4-in. loaf pans.
Bake at 350° for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool in pans 10 minutes before removing to a wire rack. Yield: 2 loaves.
Nutritional Facts
1 serving (1 slice) equals 163 calories, 7 g fat (1 g saturated fat), 13 mg cholesterol, 104 mg sodium, 23 g carbohydrate, 1 g fiber, 2 g protein.