Name: Zucchini Pineapple Bread
Prep time: 20 min
Cook time: 20 min
Yield: 24
Ingredients: All-purpose flour - 3 cups; Baking powder - 1 ½ teaspoons; Baking soda - 1 ½ teaspoons; Salt - 1 teaspoon; White sugar - 1 ½ cups; Vegetable oil - 1 cup; Eggs - 4 large; Vanilla extract - 2 teaspoons; Ground cinnamon - 1 ½ teaspoons; Ground nutmeg - ¾ teaspoon; Finely grated zucchini, excess moisture squeezed out - 2 cups; Crushed pineapple, drained - 1 (8 ounce) can

Ingredients for - Zucchini Pineapple Bread

1. All-purpose flour 3 cups

2. Baking powder 1 ½ teaspoons

3. Baking soda 1 ½ teaspoons

4. Salt 1 teaspoon

5. White sugar 1 ½ cups

6. Vegetable oil 1 cup

7. Eggs 4 large

8. Vanilla extract 2 teaspoons

9. Ground cinnamon 1 ½ teaspoons

10. Ground nutmeg ¾ teaspoon

11. Finely grated zucchini, excess moisture squeezed out 2 cups

12. Crushed pineapple, drained 1 (8 ounce) can

How to cook deliciously - Zucchini Pineapple Bread

1 . Stage

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9x5-inch loaf pans.

2 . Stage

Whisk flour, baking powder, baking soda, and salt together in a bowl.

3 . Stage

Mix sugar, oil, eggs, vanilla, sugar, cinnamon, and nutmeg together in a large bowl. Stir in zucchini and drained pineapple, then stir in dry ingredients. Pour batter into the prepared pans.

4 . Stage

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool on wire racks.