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Tropical Zucchini Pineapple Bread

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PREP TIME
20 min
COOKING TIME
60 min
TOTAL TIME
80 min
SERVINGS
24 servings
Brunch
Tropical Zucchini Pineapple Bread
Ingredients
  • 3 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 1/2 cups white sugar
  • 1 cup vegetable oil
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 1 1/2 teaspoons ground cinnamon
  • 3/4 teaspoon ground nutmeg
  • 2 cups finely grated zucchini, excess moisture squeezed out
  • 1 (8 ounce) can crushed pineapple, drained
Instructions
1
Firstly, preheat your oven to 350 degrees Fahrenheit or 175 degrees Celsius.
2
To ensure the loaf pans are ready, grease them thoroughly and dust with flour to prevent sticking.
3
In a separate bowl, combine the dry ingredients of flour, baking powder, baking soda, and salt. Whisk them together until well incorporated.
4
Meanwhile, in a large mixing bowl, cream together sugar, oil, eggs, vanilla extract, and a blend of cinnamon and nutmeg. Mix until smooth.
5
Add the grated zucchini and pineapple juice to the bowl, stirring until well combined. Then, incorporate the dry ingredients into the mixture.
6
Pour the batter evenly into the prepared loaf pans and bake in the preheated oven until a toothpick inserted into the center comes out clean, approximately 1 hour.
7
Once done, remove from the oven and let cool on wire racks.