Kathy Hunter Recipe

Zucchini Pineapple Walnut Bread

By Kathy Hunter kathyd

Recipe Rating:
 24 Ratings
Prep Time:
Cook Time:
Cooking Method:

Kathy's Story

From the garden, this bread is so delicious and moist that you can eat it all day long! Passed down from my great grandma to my grandma, to my mom and to me! Family First!!!!!!!!!

Blue Ribbon Recipe

Notes from the Test Kitchen:
The zucchini and pineapple in this scrummy bread make it super moist! Serve at breakfast or snack time.... or as a lovely hostess gift!


3 c
all purpose flour
2 tsp
baking soda
1 tsp
cinnamon and 1 tsp salt
1/2 tsp
baking powder
1 c
chopped walnuts
3 large
1 1/2 c
brown sugar, firmly packed
1 c
vegetable oil
1 can(s)
pineapple tidbets 8 oz can (do not drain)
2 c
shredded zucchini
1/2 c

Directions Step-By-Step

Preheat oven at 350 degrees. Put all dry ingredients together and set aside
Mix together vegetable oil and eggs until frothy. Add sugar and mix well.
Add zucchini and pineapple into mixture. Add dry ingredients (1 cup at a time)
Add walnuts - mix until incorporated. Once mixed together, add milk and mix lightly.
In a sprayed loaf pan, pour bread mixture about 3/4 full - This recipe will make 2 loafs. Place in preheated oven 350 degrees for about 1 hour.

About this Recipe

Course/Dish: Sweet Breads
Main Ingredient: Vegetable
Regional Style: American
Other Tag: Quick & Easy