Zucchini Pineapple Bread I

Name: Zucchini Pineapple Bread I
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 24 servings
Ingredients: 4 eggs 4 eggs; 1 ½ cups white sugar 1 ½ cups white sugar; 2 teaspoons vanilla extract 2 teaspoons vanilla extract; 1 cup vegetable oil 1 cup vegetable oil; 1 ½ teaspoons ground cinnamon 1 ½ teaspoons ground cinnamon; ¾ teaspoon ground nutmeg ¾ teaspoon ground nutmeg; 1 (8 ounce) can crushed pineapple, drained 1 (8 ounce) can crushed pineapple, drained; 2 cups grated zucchini 2 cups grated zucchini; 3 cups all-purpose flour 3 cups all-purpose flour; 1 teaspoon salt 1 teaspoon salt; 1 ½ teaspoons baking soda 1 ½ teaspoons baking soda; 1 ½ teaspoons baking powder 1 ½ teaspoons baking powder

Prep: 20 minsCook: 1 hr

Prep

20 mins

Cook

1 hr

Servings

Difficulty

Hard

Dairy-FreeVegetarian

(0)

Ingredients

Servings:

44 eggs
11 ½ cups white sugar
22 teaspoons vanilla extract
11 cup vegetable oil
11 ½ teaspoons ground cinnamon
¾ teaspoon ground nutmeg¾ teaspoon ground nutmeg
11 (8 ounce) can crushed pineapple, drained
22 cups grated zucchini
33 cups all-purpose flour
11 teaspoon salt
11 ½ teaspoons baking soda
11 ½ teaspoons baking powder

Instructions

1
Combine flour, baking powder, baking soda, and salt.
2
In a large bowl, mix oil, eggs, vanilla, sugar, cinnamon, and nutmeg. Blend in pineapple and zucchini. Stir flour mixture into zucchini mixture. Pour batter into two greased and floured 9 x 5 inch loaf pans.
3
Bake at 350 degrees F (175 degrees C) for 1 hour. Cool on wire racks.

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