I’m a vegetarian who doesn’t like zucchini. Weird, I know. But the one way I will eat it is in a zucchini bread. This one uses pineapple for a unique taste and fabulous moistness. The combination of nuts, pineapple, and zucchini in this easy bread is delicious!
Quick Zucchini Pineapple Bread
Makes 2 loaves
- 3 eggs
- 2 cups sugar
- 1 cup vegetable oil
- 2 tsp vanilla extract
- 2 cups zucchini, grated
- 3 cups flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 cup canned crushed pineapple, drained
- ½ cup walnuts nuts
Preheat oven to 325 degrees Fahrenheit.
In a large bowl, beat eggs, sugar, oil and vanilla extract. Add the remaining ingredients and mix. Pour mixture into two lightly greased 5 x 9 inch loaf pans.
Bake in the oven for 60 minutes or until lightly browned and center is solid.
Serve warm with butter or freeze. Wrap in foil and then place in freezer bag. Use from freezer within 2 months.