You are here: Home » Recipes » Zucchini Pineapple Bread Zucchini Pineapple Bread Recipe by BarbaraUnger Yield 27 servings A great recipe for zucchini bread that makes three loaves. Teresa Blackburn PrintEmail Ingredients Nonstick cooking spray5 eggs1 1/4 cups vegetable oil2 1/2 cups sugar1 tablespoon vanilla3 1/2 cups all-purpose flour1 cup wheat germ1 tablespoon baking soda1/2 teaspoon baking powder1 teaspoon cinnamon1 teaspoon nutmeg1 cup drained, crushed pineapple3 cups shredded zuchinni Instructions Preheat oven to 350F. Spray 3 (9 x 5 x 3-inch) loaf pans with nonstick cooking spray. Beat eggs until they are lemon yellow in color. Add oil, slowly; beat until combined. Add sugar and vanilla; beat until combined. Combine flour, wheat germ, baking soda, baking powder, cinnamon and nutmeg. Stir to mix. Add to batter, mixing well. Add pineapple; mix well. Add zucchini; mix well. Bake 1 hour, or until a wooden pick inserted in the center comes out clean. Let cool or serve warm. These loaves freeze well.