Breads, Breakfast

Zucchini-Pineapple Bread


  • 3 eggs
  • 1 cup oil
  • 2 cups sugar
  • 2 tsp. vanilla
  • 2 cups coarsely shredded zucchini
  • 1 (8 1/4 oz.) can crushed pineapple (drained)
  • 3 cups flour
  • 2 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp salt
  • 1 1/2 tsp ground cinnamon
  • 3/4 tsp nutmeg
  • 1 cup raisins
  • 1 cup chopped walnuts


In a large bowl, beat eggs until frothy. Add oil, sugar and vanilla; continue beating until mixture is frothy. Stir in zucchini and pineapple. In another bowl, combine the rest of the ingredients. Stir flour mixture into zucchini mixture until moistened. Spoon batter evenly into 2 greased and floured 9X5″ loaf pans.

Bake at 350 for 1 hr. or until toothpick comes out clean. Let cool for 10 mins. then turn out on racks to cool.

From Dorothea “Dia” Kulak


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