Zucchini Pineapple Banana Bread
Family Tested & Approved
coarsly shredded, unpeeled zucchini
(8 1/4 ounces) crushed pineapple, well drained
very ripe bananas, mashed
whole wheat flour
all purpose flour
finely chopped nuts, pecans and walnuts are a good combo
Heat oven to 350 degrees F. Lightly grease two 9 inch bread pans and set aside.
In a mixing bowl beat eggs, sugar, oil and vanilla until nice and thick. Add zucchini, pineapple and mashed bananas and mix together.
In another bowl, mix the dry ingredients together. Add to the egg mixture and stir until the flour is just moistened.
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.
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.
Last Updated: Mon, Apr 27, 2015