Pineapple Zucchini Bread

By á-94

This recipe makes 2 loaves
This bread is incredibly moist and delicious!

Ingredients

• 3 Cups Flour
• 1 Cup Chopped Walnuts
• 1 tsp Salt
• 1/2 tsp Baking Powder
• 2 tsp Baking Soda
• 1 1/2 tsp Ground Cinnamon
• 3/4 tsp ground nutmeg
• 2 Cups Unpared, coarsely shredded zucchini
• 3 large eggs
• 1 cup oil
• 2 cups sugar
• 2 tsp vanilla extract
• 1 (8 1/4 oz) can of crushed pineapple (drained)

Preparation

Step 1

Preheat Oven to 350

Grease and flour (2) 8 x 14 loaf pans - Set Aside

In medium bowl, combine flour, nuts, baking soda, cinnamon, salt nutmeg and baking powder.

In large bowl with mixer on high speed, beat eggs until frothy.

Beat in oil, sugar, and vanilla until mixture is thick and foamy. Stir in zucchini, pineapple and flour mixture. Pour into prepared pans, dividing evenly.

Bake 1 hour or until cake tester inserted in center comes out clean. Let cool 10 minutes in pan. Turn onto wire rack to continue cooling