Pineapple Zucchini Bread

This recipe for pineapple zucchini bread has been a family favorite for many years. The pineapple and zucchini contrast nicely. Just combine ingredients and stir to create your batter, then bake.

Flour | Baking Soda | Salt Baking Powder | Cinnamon Nutmeg | Pecans | Eggs Sugar | Cooking Oil Vanilla | Shredded Zucchini Crushed Pineapples ICING Powdered Sugar  Vanilla Extract | Milk


Combine flour, baking soda, baking powder, salt, cinnamon, nutmeg and pecans. In a large bowl beat eggs, add sugar, oil and vanilla.


Stir in zucchini and pineapple, then stir in dry ingredients until moistened. Grease loaf or bundt pan.

Bake for 50-60 minutes then let cool for at least 10 minutes. If baking in a bundt pan, gently flip the cake over onto a dish or cake stand.

Mix together powdered sugar, vanilla and milk (add lime juice if you want some tang). Pour or drizzle over top of loaf or bundt cake.

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