Zucchini Pineapple Banana Bread

Lena Bretz

By
@LenaLeigh

This is a flavorful, moist bread which disappeared extremely fast!


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Comments:

Serves:

2 loaves

Prep:

20 Min

Cook:

55 Min

Ingredients

3 medium
eggs
1 3/4 c
sugar
1 c
safflower oil
2 tsp
madagascar vanilla
2 c
coarsly shredded, unpeeled zucchini
1 can(s)
(8 1/4 ounces) crushed pineapple, well drained
2 medium
very ripe bananas, mashed
1 1/2 c
whole wheat flour
1 1/2 c
all purpose flour
2 tsp
baking soda
3/4 tsp
salt
1/2 tsp
baking powder
2 tsp
cinnamon
1 tsp
ground nutmeg
1/2 tsp
ground cloves
1 c
finely chopped nuts, pecans and walnuts are a good combo

Directions Step-By-Step

1
Heat oven to 350 degrees F. Lightly grease two 9 inch bread pans and set aside.
2
In a mixing bowl beat eggs, sugar, oil and vanilla until nice and thick. Add zucchini, pineapple and mashed bananas and mix together.
3
In another bowl, mix the dry ingredients together. Add to the egg mixture and stir until the flour is just moistened.
4
Divide batter evenly between the two bread pans and bake for about 55 minutes. Do the toothpick test to make sure it is done. Let the finished bread cool about 15 minutes before removing from pans.
5
Keep one loaf for yourself and give the other one away. The bread freezes well if you want to have something on hand for unexpected company.

About this Recipe

Course/Dish: Breads, Sweet Breads
Hashtags: #banana, #zucchini