Breakfast

Zucchini Bread with pineappple is for Breakfast, Snack.

Zucchini Bread with pineappple takes 20 minutes to prepare.

Zucchini Bread with pineappple takes 60 minutes to cook.

Zucchini Bread with pineappple makes 36 servings.

The ingredients for Zucchini Bread with pineappple are:

3 C all-purpose flour
1 t salt
1 t baking soda
1 t baking powder
3 t ground cinnamon
1 1/2 t ground nutmeg
3 eggs
1 C canola oil
2 1/4 C white sugar
3 t vanilla
1 can crushed pineapple (8 oz) drained
2 C grated zucchini
1 C chopped walnuts

Here is how you make Zucchini Bread with pineappple:

Heat over to 325 degrees. Spray Pam in pans to be used or grease and flour pans.Soft all dry ingredients (flour, salt, baking powder, baking soda, cinnamon and nutmeg in a bowl.In a separate bowl, beat eggs, oil, vanilla, sugar and can of crushed pineapple drained. Add dry ingredients to egg mixture and beat well.Stir in grated zucchini (1 large zucchini = 1 cup) and nuts.Fill pans half full.Bake 40 minutes for small loaf pans, 60 minutes for large loaf bread pans, about 15 minutes for mini muffin tins and 20 for cupcake tin size. Test with toothpick in center until it comes out clean.Serving Size: Makes 2 - 8 x 4 inch bread pan loaves.Number of Servings: 36Recipe submitted by SparkPeople user JULIEGWENN.

The nutritional information for Zucchini Bread with pineappple is:

• Servings Per Recipe: 36
• Amount Per Serving
• Calories: 175.8

• Total Fat: 8.8 g
• Cholesterol: 15.4 mg
• Sodium: 120.1 mg
• Total Carbs: 22.6 g
• Dietary Fiber: 0.9 g
• Protein: 2.3 g