zucchini pineapple nut bread
I've been making this for close to 30 years. I can't even remember where I got the original recipe. I do remember it called for 1 cup of coconut. I didn't care for it so changed it to pineapple. I think it makes it a moister bread. I don't have to grow or buy the zucchini because everyone gives them to me, knowing they'll get a loaf. One recipe will make 3 9" loaves. I usually make 2 9" loaves and 3 mini loaves that way I can spread the love a little further. I hope you love it as much as we do.
prep time
1 Hr
cook time
50 Min
method
Bake
yield
8 per loaf if you cut big slices.
Ingredients
- 2 cups sugar
- 3 large eggs
- 1 cup vegetable oil
- 2 teaspoons vanilla
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 3 cups grated zucchini
- 3 cups flour
- 1 cup drained pineapple
- 1 cup chopped walnuts
- TOPPING
- 3 teaspoons sugar
- 3 teaspoons cinnamon
- 1 cup chopped walnuts
How To Make zucchini pineapple nut bread
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Step 1Mix the first eight (8) ingredients together. I use a stand mixer.
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Step 2Add in the zucchini, pineapple, flour and nuts. Mix well.
-
Step 3Pour into bread pans prepared with cooking spray.
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Step 4Sprinkle topping over the batter. I tap it down a little so it doesn't all fall off when taken out of the pans.
-
Step 5Bake at 350 for 50 minutes or until they test done with toothpick.
-
Step 6Cool in pan about 10 minutes then turn out onto cooling rack.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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