Zucchini Pineapple Bread

Name: Zucchini Pineapple Bread
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 2
Cuisine: Global
Ingredients: 0 teaspoons baking powder; 1 teaspoon baking soda; 2 eggs, beaten; 213 grams 1/2 cups all-purpose flour; 0 teaspoons ground cinnamon; 118 milliliters crushed pineapple, drained; 177 milliliters sugar; 1 Tbsp softened unsalted butter; 1 teaspoons vanilla extract; 118 milliliters vegetable oil; 118 milliliters chopped walnuts; 237 milliliters (about 1) grated zucchini

Zucchini Pineapple Bread is a vegetarian bread. This recipe covers 31% of your daily requirements of vitamins and minerals. One serving contains 1487 calories, 22g of protein, and 85g of fat. This recipe serves 2. A mixture of flour, vanillan extract, eggs, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes approximately 1 hour and 15 minutes.

Instructions

Adjust oven rack to middle position and preheat to 350° F. Butter an 8- by 4-inch loaf pan and set aside.

Ingredients you will need

Butter

Equipment you will use

Loaf Pan

Oven

In a large bowl whisk together flour, baking soda, baking powder, cinnamon and sugar. In a separate bowl combine vegetable oil, vanilla extract, zucchini and pineapple and mix with a wooded spoon until well combined.

Ingredients you will need

Vanilla Extract

Baking Soda

Vegetable Oil

Pineapple

Cinnamon

Zucchini

All Purpose Flour

Sugar

Equipment you will use

Whisk

Bowl

Mix together wet and dry ingredients and scrape into prepared loaf pan.

Equipment you will use

Loaf Pan

Bake until thin knife inserted into center of bread comes out clean, about 1 hour. Allow to cool for 10 minutes in loaf pan, then remove from pan and place on a rack to cool completely. Slice and serve.

Ingredients you will need

Bread