Zucchini Pineapple Bread II Recipe

Recipesfull introduces to you: Popular Recipes. (Zucchini Pineapple Bread II Recipe). This is a quick bread that my mom used to make every summer with the zucchinis from the garden.

Brief

Prep 30 mins

Cook: 1hr

Total: 1hr30 mins

Servings: 24

Yield: 2 loafs

Zucchini Pineapple Bread II Recipe

Ingredients

3 eggs

beaten

2 cups white sugar

1 teaspoon vanilla extract

1 cup vegetable oil

2 cups grated zucchini

3 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon salt

½ cup raisins

1 cup chopped pecans

1 cup crushed pineapple

drained

Breakfast and Brunch

Directions

Step 1

Mix together the eggs sugar vanilla oil and zucchini in a large bowl.

Step 2

In a separate bowl mix together the flour soda baking powder and salt. Add to the zucchini batter and mix well. Stir in raisins nuts and pineapple until just blended. Pour into 2-9x5x3 inch loaf pans.

Step 3

Bake in a preheated 325 degree F (165 degrees C) for one hour or until browned.

Nutritional Information

Zucchini Pineapple Bread II Recipe

Servings Per Recipe:24

Calories: 260.4

% Daily Value *

Protein: 3.1g 6%

Carbohydrates: 33.7g 11%

Dietary Fiber: 1.2g 5%

Sugars: 20.5g

Fat: 13.2g 20%

Saturated Fat: 1.7g 9%

Cholesterol: 23.3mg 8%

Vitamin A Iu: 55.9IU 1%

Niacin Equivalents: 1.7mg 13%

Vitamin B6: 0.1mg 4%

Vitamin C: 2.8mg 5%

Folate: 36mcg 9%

Calcium: 24.8mg 3%

Iron: 1.1mg 6%

Magnesium: 13.8mg 5%

Potassium: 104.9mg 3%

Sodium: 180.1mg 7%

Thiamin: 0.2mg 18%

Calories From Fat: 119.2

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.