Pineapple Zucchini Loaf

Name: Pineapple Zucchini Loaf
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 16
Cuisine: Global
Ingredients: 0 teaspoons baking powder; 2 teaspoons baking soda; 3 eggs; 710 milliliters all-purpose flour; 2 teaspoons ground cinnamon; 1 teaspoons ground nutmeg; 237 milliliters crushed pineapple; 237 milliliters raisins; 1 teaspoon salt; 2 teaspoons vanilla extract; 237 milliliters vegetable oil; 237 milliliters chopped walnuts; 473 milliliters white sugar; 473 milliliters grated zucchini

Pineapple Zucchini Loaf is a dairy free and vegetarian recipe with 16 servings. This recipe covers 8% of your daily requirements of vitamins and minerals. One serving contains 291 calories, 5g of protein, and 7g of fat. Not a lot of people really liked this hor d'oeuvre. From preparation to the plate, this recipe takes roughly 1 hour and 15 minutes. A mixture of baking powder, vanillan extract, vegetable oil, and a handful of other ingredients are all it takes to make this recipe so tasty. If you like this recipe, you might also like recipes such as Zucchini-Pineapple Loaf Cake, Pineapple Ham Loaf, and Pineapple Ham Loaf.

Instructions

Preheat oven to 350 degrees F (175 degrees C).

Equipment you will use

Oven

Beat eggs, oil, sugar, and vanilla together until thick.

Ingredients you will need

Vanilla

Sugar

Egg

Cooking Oil

Stir zucchini, pineapple, flour, soda, salt, baking powder, spices, raisins, and walnuts into the egg mixture; blend well.

Ingredients you will need

Baking Powder

Pineapple

Zucchini

Raisins

Walnuts

Spices

All Purpose Flour

Salt

Pop

Egg

Pour batter into two 9x5 inch greased loaf pans.

Equipment you will use

Loaf Pan

Bake in preheated oven for 1 hour, or until a toothpick inserted into the center of the cake comes out clean. Cool in the pan for 10 minutes then turn out onto a wire rack.

Equipment you will use

Toothpicks