Breakfast

Mom's Pineapple Zucchini Bread is for Breakfast, Snack.

Mom's Pineapple Zucchini Bread takes several minutes to prepare.

Mom's Pineapple Zucchini Bread takes 60 minutes to cook.

Mom's Pineapple Zucchini Bread makes 24 servings.

The ingredients for Mom's Pineapple Zucchini Bread are:

* Egg, fresh, 3 large
* *Canola Oil, 1 cup
* Granulated Sugar, 2 cup
* Vanilla extract, imitation, alcohol, 2 tsp
* Zucchini, 2 cup, shredded
*Pineapple, canned, 0.5 cup, crushed, drained
* *Flour, white, 3 cup
* Baking Soda, 2 tsp
* Salt, 1 tsp
* Nutmeg, ground, 0.75 tsp
* Walnuts, 1 cup, chopped
* Cinnamon, ground, 0.5 tsp

Here is how you make Mom's Pineapple Zucchini Bread:

Cream eggs and sugar until thick and foamy. Stir in zucchini and pineapple. In separate bowl combine flour, soda, salt, nutmeg and cinnamon. Stir into wet ingredients. Then stir in walnuts. Pour into 2 greased and floured 9x5 loaf pans. Bake in preheated 350 degree oven for 1 hour or until toothpick inserted in center comes out clean. Cool on wire rack 10 minutes, then remove from pan and continue cooling. Each pan makes 12 slices.Number of Servings: 24Recipe submitted by SparkPeople user EMVEDW.

The nutritional information for Mom's Pineapple Zucchini Bread is:

• Servings Per Recipe: 24
• Amount Per Serving
• Calories: 257.3

• Total Fat: 13.3 g
• Cholesterol: 28.8 mg
• Sodium: 211.8 mg
• Total Carbs: 32.1 g
• Dietary Fiber: 1.2 g
• Protein: 3.5 g