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zucchini-pineapple-bread-recipe

Zucchini Pineapple Bread

This zucchini pineapple bread is moist, sweet, and perfect for breakfast or a snack.
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Preparation Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Course: Breakfast, Snack
Cuisine: American
Servings: 8 servings
Calories: 350 kcal

Ingredients 

Main Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup sugar
  • 1 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 2 eggs beaten
  • 2 cups zucchini grated
  • 1 cup crushed pineapple drained

Instructions 

  1. Preheat oven to 350°F (175°C). Grease a 9x5 inch loaf pan.
  2. In a large bowl, combine flour, baking soda, baking powder, and salt.
  3. In another bowl, beat together sugar, oil, vanilla, and eggs. Add to flour mixture and stir until just combined.
  4. Fold in zucchini and pineapple. Pour batter into prepared loaf pan.
  5. Bake for 60 minutes, or until a toothpick inserted into the center comes out clean. Cool in pan for 10 minutes, then remove to a wire rack to cool completely.

Nutritional Value

Calories: 350kcal | Carbohydrates: 45g | Protein: 4g | Fat: 18g | Saturated Fat: 2g | Cholesterol: 35mg | Sodium: 200mg | Potassium: 150mg | Fiber: 2g | Sugar: 25g | Vitamin A: 100IU | Vitamin C: 10mg | Calcium: 30mg | Iron: 1.5mg

Keywords

Bread, Pineapple, Zucchini
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