Pineapple Zucchini Bread

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[{"selector":"#anim-64992a2f-31e5-4bc6-9c91-fe91ed472e6a","keyframes":{"transform":["translate3d(0px, 117.87267%, 0)","translate3d(0px, 0px, 0)"]},"delay":300,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-41edf91c-3fbd-47ed-ba02-690e398d15b5","keyframes":{"opacity":[0,1]},"delay":800,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] This amazing pineapple zucchini bread recipe came to me from a lady named Helen Brookman who lovingly passed along her recipes, with the help of the Hospice of The Rapidan.

SERVINGS 10 Servings RATING TIME 1 hour LEVEL Easy

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[{"selector":"#anim-41aa3faa-3caf-4dbd-a060-292693083d98","keyframes":{"opacity":[0,1]},"delay":800,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] Combine flour, baking soda, baking powder, salt, cinnamon, nutmeg and pecans. Beat eggs, add sugar, oil and vanilla. Mix well. Stir in zucchini and pineapple, stir in dry ingredients. Bake at 325˚ for 50-60 mins. Icing: 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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