Zucchini Pineapple Bread
Ingredients
- ½ cups granulated sugar
- 1 cup neutral oil
- 3 large eggs
- 2 teaspoons pure vanilla extract
- 1 cup crushed pineapple, drained
- 2 cups freshly grated zucchini
- 2 cups all-purpose flour
- 2 teaspoons Fleischmann’s Baking Soda
- 1 teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon ground nutmeg
PRODUCTS
Instructions
- Preheat the oven to 325(f) degrees. Lightly grease an 8 by 10-inch baking dish or two standard loaf pans.
- In a large mixing bowl whisk together sugar, oil, eggs & vanilla until well combined.
- Add pineapple & zucchini. Stir until blended.
- Sift in flour, baking soda, salt, cinnamon & nutmeg. Stir until the batter just comes together, do not over mix.
- Transfer to the prepared baking dish & bake until cooked throughout, about 40 to 45 minutes. Let cool completely before slicing & serving.
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