Zucchini Pineapple Walnut Bread

Recipe Rating:	22 Ratings5
Categories:	Sweet Breads, Quick & Easy
Collections:	Thanksgiving Table, 2012 Member's Choice, Nuts for Baking, Favorite Breads
Keywords:	pineapple, zucchini
Serves:	12
Prep Time:	30 Min
Cook Time:	1 Hr

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 lg	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

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Kathy Hunter

Lightly Salted

Vancouver, WA (pop. 161,791)

kathyd

Member Since Sep 2010

Kathy's Notes:

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!!!!!!!!!

Comments 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!

Directions

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.

Comments

1-12 of 135 comments

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jan zimmerman Alicia8200

May 12, 2012

can't wait to try this bread with pineapple

julie jeorge julie12

May 12, 2012

sounds great did you sell this one as well?

tina doog Doog

Jul 10, 2012

VERY tasty and moist ! it's a keeper ! Thank you !

tina doog Doog

I tried this recipe and say it's Family Tested & Approved!

Kitchen Crew JustaPinch

I tried this recipe and say it's Family Tested & Approved!

Kitchen Crew JustaPinch

I shared a photo of this recipe.

deb baldwin messinthekitchen

Jul 24, 2012

Congratulations Kathy on your first blue ribbon!

Elli Friesen queenofcheesecake

Jul 24, 2012

Even my picky father-in-law (who won't eat zucchini) has several helpings of this loaf! Very tasty!

Clancey Mitchell Marcogal

Jul 24, 2012

could you tell me why you use tidbits? Would crushed work as well?
Thank you. Looks yummy and will try but I have a lot of crushed pineapple I use for other recipes and just wondered why the tidbits?

tina doog Doog

Jul 24, 2012

I used crushed - that's what i had on hand and it's still great !

Janet Harwood JMJOH

Jul 24, 2012

Do you squeeze the juice out of the zucchini after shredding it in the food processor? Light or dark brown sugar? And do you use a mixmaster to beat ingredients together? This sounds heavenly, and can't wait to make it!

Leslie Drake suthrngurl12

Jul 24, 2012

Great timing! Someone just gaves us a lot of zucchini from their garden and this sounds wonderful!I was planning to make zucchini bread Thursday night, but now I'm going to go with this recipe. The pineapple is a great idea and I'm just surprised I haven't seen it before. Thanks for posting it.