Zucchini Pineapple Bread

Teresa Blackburn
  • Yield: 27 servings


Nonstick cooking spray
5 eggs
1 1/4cups vegetable oil
2 1/2cups sugar
1tablespoon vanilla
3 1/2cups all-purpose flour
1cup wheat germ
1tablespoon baking soda
1/2teaspoon baking powder
1teaspoon cinnamon
1teaspoon nutmeg
1cup drained, crushed pineapple
3cups shredded zuchinni


  1. Preheat oven to 350F.  Spray 3 (9 x 5 x 3-inch) loaf pans with nonstick cooking spray.
  2. Beat eggs until they are lemon yellow in color. Add oil, slowly; beat until combined. Add sugar and vanilla; beat until combined.
  3. Combine flour, wheat germ, baking soda, baking powder, cinnamon and nutmeg.  Stir to mix. Add to batter, mixing well.
  4. Add pineapple; mix well. Add zucchini; mix well.
  5. Bake 1 hour, or until a wooden pick inserted in the center comes out clean. Let cool or serve warm.  These loaves freeze well.

Nutritional Info *per serving

  • Calories 257
  • Fat 12g
  • Cholesterol 39mg
  • Sodium 159mg
  • Carbohydrate 35g
  • Fiber 1g
  • Protein 4g