Home | Appetizers and Snacks | Beverages | Breads and Quick Breads | Breakfasts | Cakes and Icings | Candy, Sweet Snacks and Nuts | Casseroles and Main Dishes | Cookies | Desserts | Fun Stuff! | Links | Pies | Salads | Sauces and Miscellaneous | Side Dishes | Soups

The Ladybugs' Recipes

Pineapple Zucchini Bread
From:  BB
Ingredients:
3 c
1 tsp
1 tsp
2 c
1 tsp
1 c
3
1 c
2 c
1
2 tsp
all-purpose flour
salt
baking soda
granulated sugar
ground cinnamon
chopped walnuts
eggs, beaten
vegetable oil
coarsely shredded unpeeled zucchini (about 3/4 pound)
20 oz. can crushed pineapple, drained
vanilla extract
Procedure:

1.  Preheat oven to 350ºF.
2.  Combine flour, salt, baking soda, sugar, and cinnamon; stir in walnuts.
3.  Combine beaten eggs, oil, zucchini, pineapple, and vanilla.
4.  Add to flour mixture, stirring just until dry ingredients are moistened.
5.  Spoon batter into 2 greased and floured loaf pans or 6 mini-loaf pans.
6.  Bake for 70 minutes for large loaves or 45-50 minutes for small loaves, or until a wooden toothpick inserted in center comes out clean.
7.  Cool in pans for 10 minutes. Remove from pans, and let cool on wire racks.

Makes 2 large loaves or 6 mini-loaves -- Freezes GREAT!