Libby’s Pineapple Zucchini Bread


3 cups all purpose flour
2 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon baking powder
2 teaspoons cinnamon
3/4 teaspoon nutmeg
3 eggs
1 3/4 olive oil
2 teaspoons vanilla
2 cups grated zucchini (roughly 2 whole zucchinis) 1 8 oz can on Libby’s Crushed Pineapple, drained


1. Preheat oven to 350 degrees F. Lightly grease two 9x5 inch loaf pans.

2. In a large bowl, combine flour, baking soda, baking power, salt, cinnamon and nutmeg.

3. Combine the eggs, zucchini, oil, pineapple and vanilla in separate bowl and stir into dry mixture until moist.

4. Divide batter equally into two greased 9x5 inch loaf pans.
5. Bake at 350 F for 55 minutes or until a toothpick inserted near the center comes out clean. 6. Cool for 10 minutes before enjoying.
Yield: 2 loaves