Ingredients
24
24 servings
- •3 cups all-purpose flour
- •1.5 teaspoons baking powder
- •1.5 teaspoons baking soda
- •1 teaspoon salt
- •1.5 cups white sugar
- •1 cup vegetable oil
- •4 large eggs
- •2 teaspoons vanilla extract
- •1.5 teaspoons ground cinnamon
- •0.75 teaspoon ground nutmeg
- •2 cups finely grated zucchini, excess moisture squeezed out
- •1 (8 ounce) can crushed pineapple, drained
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9x5-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.
Nutritional Facts
Per 24 servings
- Calories: 207
- Carbohydrate: 27g
- Fat: 10g
- Fiber: 1g
- Protein: 3g
- Sugar: 14g
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