Zucchini Pineapple Bread I Best Dishes

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Zucchini Pineapple Bread I

"This recipe makes two fruity, moist loaves."

Ingredients :

four eggs
1 1/2 cups white sugar
2 teaspoons vanilla extract
1 cup vegetable oil
1 half teaspoons ground cinnamon
3/four teaspoon ground nutmeg
1 (8 ounce) can overwhelmed pineapple, drained
2 cups grated zucchini
3 cups all-cause flour
1 teaspoon salt
1 half teaspoons baking soda
1 half of teaspoons baking powder

Instructions :

Prep : 20M	Cook : 24M	Ready in : 1H20M

Combine flour, baking powder, baking soda, and salt.
In a huge bowl, blend oil, eggs, vanilla, sugar, cinnamon, and nutmeg. Blend in pineapple and zucchini. Stir flour mixture into zucchini aggregate. Pour batter into two greased and floured 9 x five inch loaf pans.
Bake at 350 tiers F (a hundred seventy five tiers C) for 1 hour. Cool on wire racks.

Notes :

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