Zucchini Bread



3 cups all-purpose flour
1 teaspoon salt
2 teaspoons soda
½ teaspoon baking powder
¾ cup chopped pecans
3 eggs
2 cups sugar
1 cup oil
2 teaspoons vanilla
2 cups shredded zucchini
1 (8 ounce) can crushed pineapple, drained


Combine dry ingredients and pecans; set aside. Beat eggs lightly in a large mixing bowl; add sugar, oil and vanilla. Beat until creamy. Stir in zucchini and pineapple. Add dry ingredients, stirring only until dry ingredients are moistened. Spoon the batter into 2 well-greased and floured 8 x 4 x 3 inch loaf pans. Bake at 350 degrees for 1 hour or until done. Cool 10 minutes in pans, then turn out onto rack.

By Lynn VanVactor

Adapted from Southern Living Magazine

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