Prep Time::20 mins
Cook Time:: 1 hr
Total Time:: 1 hr 20 mins
Servings::24
Yield::2 (9×5-inch) loaves
Ingredients
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3 cups all-purpose flour
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoon salt
1 ½ cups white sugar
1 cup vegetable oil
4 large eggs
2 teaspoons vanilla extract
1 ½ teaspoons ground cinnamon
¾ teaspoon ground nutmeg
2 cups finely grated zucchini, excess moisture squeezed out
1 (8 ounce) can crushed pineapple, drained
Directions
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9×5-inch loaf pans.
Whisk flour, baking powder, baking soda, and salt together in a bowl.
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.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool on wire racks.