Zucchini Pineapple Bread

Name: Zucchini Pineapple Bread
Total time: 1 h
Yield: 8 to 12 Servings
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

Beginner • 8 to 12 Servings • 1 hr

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.

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

Method

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.