Zucchini Pineapple Bread
Ingredients
- 3 cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 1 ½ cups white sugar
- 1 cup vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 ½ teaspoons ground cinnamon
- ¾ teaspoon ground nutmeg
- 2 cups finely grated zucchini, excess moisture squeezed out
- 1 (8 ounce) can crushed pineapple, drained
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Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9x5-inch loaf pans.
- Whisk flour, baking powder, baking soda, and salt together in a bowl.
- Mix sugar, oil, eggs, vanilla, sugar, cinnamon, and nutmeg together in a large bowl. Stir in zucchini and drained pineapple, then stir in dry ingredients. Pour batter into the prepared pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool on wire racks.
Source
Original recipe: View Original