I am taking part in Tempt my Tummy Tuesdays hosted by Lisa at Blessed With Grace. Be sure to visit there for more taste tempting recipes! Since my parents and in-laws have bumper crops of zucchini, I decided to make some Pineapple Zucchini Bread today. This recipe is a favorite and makes two loafs...one to eat and one to give away!
Pineapple Zucchini Bread
1 1/2 cups white sugar
2 teaspoons vanilla extract
1 cup vegetable oil
1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground nutmeg
1 (8 ounce) can crushed pineapple, drained
2 cups grated zucchini
3 cups all-purpose flour
1 teaspoon salt
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
Combine flour, baking powder, baking soda, and salt.
In a large bowl, mix oil, eggs, vanilla, sugar, cinnamon, and nutmeg. Blend in pineapple and zucchini. Stir flour mixture into zucchini mixture. Pour batter into two greased and floured 9 x 5 inch loaf pans.
Bake at 350 degrees F (175 degrees C) for 1 hour. Cool on wire racks.