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Zucchini Pineapple Bread

A deliciously moist zucchini bread!

Ingredients

Scale
  • 3 eggs
  • 1 C. vegetable oil
  • 2 C. sugar
  • 1 tsp. vanilla
  • 2 C. shredded zucchini
  • 1 C. crushed pineapple (drained)
  • 3 C. flour
  • 2 tsp. baking soda
  • 1 tsp. salt
  • 1/2 tsp. baking powder
  • 1 1/2 tsp. cinnamon
  • 3/4 tsp. nutmeg
  • 1 C. chopped walnuts

Instructions

  1. Preheat oven to 350 degrees. Spray 2 loaf pans with Pam.
  2. Beat eggs in bowl. Add oil, sugar and vanilla and continue to beat until thick and foamy. Stir in zucchini and pineapple. Stir in remaining ingredients. Divide batter between loaf pans.
  3. Bake about 1 hour.   Start checking your loaves after 45 minutes (each oven is different). Let cool, then remove from pans.

Notes

You may choose to bake some of this batter in a muffin pan. In that case, reduce baking time to about 25 minutes.