Pineapple Zucchini Bread

Pineapple Zucchini Bread

Metric Ingredient Imperial 500 ml zucchini, shredded 2 cup 250 ml crushed pineapple, drained 1 cup 3 eggs 3 125 ml oil 1/2 cup 125 ml applesauce 1/2 cup - sugar 2 cups 10 ml vanilla 2 tsp 750 ml flour 3 cup 2 ml baking soda 1/2 tsp 5 ml salt 1 tsp 5 ml baking powder 1 tsp 15 ml ground cinnamon 1 tbsp - nuts, chopped (optional) -

In a large bowl; combine eggs, oil, sugar, applesauce and vanilla. Beat until thick and foamy; stir in zucchini and pineapple. In a medium bowl; combine flour, baking soda, salt, baking powder, cinnamon and nuts. Stir dry ingredients into zucchini mixture and stir until just blended. Pour into two greased and floured loaf pans. Bake in preheated 350 F (180 C) oven for 1 hour or until a knife inserted in centre comes out clean. Serves 10

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