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Zucchini Pineapple Bread

Michelle, Brown Eyed Baker
  • 80 minutes
  • Serves 20

INGREDIENTS

1 cup

Dates

1 8 ounce can

Pineapple

3

Eggs

3 cups

All-purpose flour

1/4 tsp

Baking powder

2 tsp

Baking soda

1 1/2 tsp

Cinnamon, ground

2 cups

Granulated sugar

1 tsp

Salt

2 tsp

Vanilla extract

1 cup

Vegetable oil

1 cup

Walnuts

2 cups

Zucchini (drained and water squeezed out)