Zucchini Pineapple Nut Bread

Linda Wasko

By
@Linda105

I've been making this for close to 30 years. I can't even remember where I got the original recipe. I do remember it called for 1 cup of coconut. I didn't care for it so changed it to pineapple. I think it makes it a moister bread. I don't have to grow or buy the zucchini because everyone gives them to me, knowing they'll get a loaf. One recipe will make 3 9" loaves. I usually make 2 9" loaves and 3 mini loaves that way I can spread the love a little further.
I hope you love it as much as we do.

Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
8 per loaf if you cut big slices.
Prep:
1 Hr
Cook:
50 Min
Method:
Bake

Ingredients

2 c
sugar
3 large
eggs
1 c
vegetable oil
2 tsp
vanilla
1 tsp
salt
1 tsp
cinnamon
1 tsp
baking powder
1 tsp
baking soda
3 c
grated zucchini
3 c
flour
1 c
drained pineapple
1 c
chopped walnuts

TOPPING

3 tsp
sugar
3 tsp
cinnamon
1 c
chopped walnuts

Step-By-Step

1Mix the first eight (8) ingredients together. I use a stand mixer.
2Add in the zucchini, pineapple, flour and nuts. Mix well.
3Pour into bread pans prepared with cooking spray.
4Sprinkle topping over the batter. I tap it down a little so it doesn't all fall off when taken out of the pans.
5Bake at 350 for 50 minutes or until they test done with toothpick.
6Cool in pan about 10 minutes then turn out onto cooling rack.

About this Recipe

Course/Dish: Other Breads
Main Ingredient: Vegetable
Regional Style: American
Hashtag: #Summer Bounty