I have said it before, but I will again:
"I love quick breads"!!
This is one of my favorite recipes that I have adapted over the years.
Zucchini-pineapple-carrot bread is so moist, tasty and very colorful!
This recipe makes 2 loaves (or 6 small).
Beat together in a large bowl:
1 C oil
2 C sugar
1 T vanilla
In a small bowl mix together:
3 C flour
1 t baking powder
1 t salt
1 t baking soda
1 T cinnamon
Add dry mixture to wet and stir together. Add:
2 C grated zucchini
1/2 C grated carrot
1 8oz can crushed pineapple, drained
Grease 2 loaf pans and bake breads for 1 hour at 350'