Pineapple zucchini bread

Name: Pineapple zucchini bread
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Ingredients: 2/3 cup shortening; 2 cups sugar; 4 eggs; 3 cups chopped zucchini; 1/2 16oz can of crushed pineapple, drained, reserve the juice; 2/3cups reserved juice and water; 3 1/3 cups flour; 1 tablespoon baking powder; 1 teaspoon each of ground cloves, nutmeg, cinnamon

7 steps

Prep:15minCook:1h

Moist and delicious spice cake/bread.

Updated at: Thu, 17 Aug 2023 11:33:08 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories199.3 kcal (10%)

Total Fat6.6 g (9%)

Carbs32.3 g (12%)

Sugars18.5 g (21%)

Protein3 g (6%)

Sodium73.6 mg (4%)

Fiber0.8 g (3%)

% Daily Values based on a 2,000 calorie diet

Ingredients

24 servings

⅔ cupshortening

2 cupssugar

4eggs

3 cupszucchini

chopped

0.5 x 16 ozcrushed pineapple

can, drained, reserve the juice

⅔ cupsjuice

reserved

water

3 ⅓ cupsflour

1 tablespoonbaking powder

1 teaspoonground cloves

nutmeg

cinnamon

Instructions

Step 1

Blend sugar with the shortening, add the eggs, mix well. Put the drained pineapple and zucchini into a blender and blend til smooth - add to sugar mixture. Blend til smooth.

Step 2

Stir all dry ingredients together

Step 3

Add to the sugar mixture

Step 4

Stir in 2/3 cup chopped nuts and/ or 2/3 cups raisins raisins if desired

Step 5

Divide evenly between two well greased loaf pans.

Step 6

Bake in a 350° oven for 50-60 minutes until a toothpick inserted in the center comes out clean.

Step 7

Remove from oven and let cool on a wire rack for 15 mins. Remove from the pan.