Zucchini Pineapple Bread Recipe — Dishmaps from pineapple zucchini bread recipes , image source: www.dishmaps.com
- 3 eggs
- 2 cups sugar
- 1/4 cup vegetable oil
- 2 (4 ounce) containers Gerber Hawaiian Delight baby food
- 1 1/2 teaspoons vanilla extract
- 2 cups grated zucchini
- 3 cups flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup crushed pineapple (drained)
- 1/2 cup raisins (not a deal breaker to omit)
- 1/2 cup chopped pecans. (I always use pecans but I’m sure it would be good with any nut or ok if u needed to leave out.)
- Preheat oven to 325 degrees Fahrenheit.
- Spray 2 8×4 bread pans with baking spray or grease and flour pans.
- In large bowl combine eggs,sugar,oil,baby food,vanilla and zucchini. Beat until well blended.
- Stir in flour,salt,baking powder,baking soda until blended.
- Add pineapple,raisins,and pecans; stir til well blended.
- Pour into prepared pans. Bake for 1 hour,or until toothpick inserted in center comes out clean. Remove to cooling rack.
- Cool in pans for 15 minutes. Remove from pans and cool on rack.
- Freezes well. I wrap mine in plastic wrap then aluminum foil and put in zip lock bag removing air from bag.
- Refrigerate leftovers.
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