Zucchini Pineapple Walnut Bread


Kathy Hunter Recipe

By Kathy Hunter kathyd


Rating:
Serves:
12
Prep:
30 Min
Cook:
1 Hr
Method:
Bake
Comments:

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!

Ingredients

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
eggs
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
milk

Directions Step-By-Step

1
Preheat oven at 350 degrees. Put all dry ingredients together and set aside
2
Mix together vegetable oil and eggs until frothy. Add sugar and mix well.
3
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.
4
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


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141 Comments

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Linda Mericle bakermom2
Jul 4, 2015
Wow, I loved reading all the commentary. I just made this recipe, making 2 4" loaves. I wanted to add frozen cranberries I had in my freezer, so I omitted the pineapple juice, figuring the cranberries would be adding liquid. I used half vegy oil and half coconut oil. Then I only added half the milk. I did not realize the milk added a shinny crust! Thank you for that tidbit. Due to the changes this batter came out thick and rose up beautiful. But perhaps it will not be as moist? I love learning little tricks like that. I can see from all the other posts that it is a very versatile recipe. (nuts, no nuts, applesauce anyone? carrots? bananas?)
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Michelle R. chellero
Sep 27, 2014
We love tis bread! Super moist and flavorful! I omit the nuts, as my husband is not a fan, still fabulous! I have made this twice in a month. Thanks for the recipe!
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susan farrow sfarrow56
Jun 7, 2014
I followed the directions to a 'T' and it is WONDERFUL! The pineapple seemed a little strong the evening I made the bread but it was perfect the next morning. I embarrassingly admit that the two loaves lasted only 4 days in my household of four. This recipe is in my "must make again" file. Thank you, Kathy!
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Donna Cagle Donna_Cagle
Feb 8, 2014
I make this into muffins every month it helps with my low carb eating, I added pumpkin seed garnola (spelled wrong sorry) wheat flour and stiva brown sugar they are so good thanks
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Elli Friesen queenofcheesecake
Jan 28, 2014
With 2000+ cookbooks to date, this is by far the best zucchini loaf I have ever made! This goes in my "keeper" box. The only change I made is adding crushed pineapple instead of the tidbits!