Pineapple Zucchini Loaf

This is the week for zucchini recipes. As I mentioned in my Chocolate Zucchini Cake recipe, our garden is full and we’re finding ways to enjoy our supply.  What I love about these recipes is that you can make them, store them in the freezer and whip them out when company drops by for coffee.

 

What are your favourite drop-in recipes?

Pineapple Zucchini Loaf
Author: 
Recipe type: Bread
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
Ingredients
  • 3 eggs
  • 1 cup oil
  • 2 tsp vanilla
  • 2 cups brown sugar
  • 3 cups flour
  • 1 tsp salt
  • 2 tsp baking soda
  • ½ tsp baking powder
  • 1 tsp cinnamon
  • 1 cup walnuts
  • 1 cup crushed pineapple, drained
  • 2 cups shredded zucchini
Instructions
  1. Beat oil, vanilla and sugar adding 1 egg at a time with hand or stand mixer.
  2. Add in remaining ingredients and mix well.
  3. Pour equal amounts of batter into 2 greased loaf pans.
  4. Bake at 350 degrees F. for 1 hr and 25 mins, or until a toothpick inserted into the centre comes out clean.
Notes
Great for storing in the freezer for company.

 

 

 

Comments

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Rate this recipe:  

CommentLuv badge