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Ingredients
- 3 eggs 1 teaspoon baking powder
- 2 cups sugar 1 teaspoon baking soda
- 2 teaspoon vanilla 1 can crushed pineapple drained
- 1 cup vegetable oil 1 cup chopped walnuts
- 3 cups flour 2 cups shredded zucchini
Directions
- Preheat oven to 350° . Rack should be in center of the oven.
- Break eggs in mixing bowl and beat slightly.
- Add sugar, vanilla, and oil and beat on low with mixer.
- Add flour, baking powder, and baking soda and beat on low with mixer.
- After mixture is combined beat on medium speed for about I minute.
- Add pineapple, zucchini, and walnuts beat on low speed until mixture is completely combined, about 2 minutes.
- Put half of mixture into loaf pan that has been greased and floured. Cover the remaining mixture with plastic wrap and set aside to be baked next. (If you have an extra loaf pan bake both loaves at once.) Before placing pan in the oven, even out the batter with a spatula and drop pan on flat surface to help even the batter out.
- Bake bread for 1 hour. Bread is done when a toothpick inserted in the middle comes out clean.
- Set pan on cooling rack and allow to cool for 5 to 10 minutes.
- Remove bread from pan by inverting pan and allow bread to cool on rack for 1 hour.
- If you did not bake both loaves together, then wash loaf pan, grease and flour the pan, and follow steps 7 thru 10 to bake second loaf.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 226g | |
| Recipe makes 5 servings | |
| Calories 1011 | |
| Calories from Fat 415 | 41% |
| Total Fat 46.96g | 59% |
| Saturated Fat 4.18g | 17% |
| Trans Fat 1.13g | |
| Cholesterol 112mg | 37% |
| Sodium 39mg | 2% |
| Potassium 120mg | 3% |
| Total Carbs 137.63g | 37% |
| Dietary Fiber 2.0g | 7% |
| Sugars 80.55g | 54% |
| Protein 11.07g | 18% |
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