Zucchini Pineapple Banana Bread

Lena Bretz


This is a flavorful, moist bread which disappeared extremely fast!

★★★★☆ 3 votes
2 loaves
20 Min
55 Min


3 medium
1 3/4 c
1 c
safflower oil
2 tsp
madagascar vanilla
2 c
coarsly shredded, unpeeled zucchini
1 can(s)
(8 1/4 ounces) crushed pineapple, well drained
2 medium
very ripe bananas, mashed
1 1/2 c
whole wheat flour
1 1/2 c
all purpose flour
2 tsp
baking soda
3/4 tsp
1/2 tsp
baking powder
2 tsp
1 tsp
ground nutmeg
1/2 tsp
ground cloves
1 c
finely chopped nuts, pecans and walnuts are a good combo


1Heat oven to 350 degrees F. Lightly grease two 9 inch bread pans and set aside.
2In a mixing bowl beat eggs, sugar, oil and vanilla until nice and thick. Add zucchini, pineapple and mashed bananas and mix together.
3In another bowl, mix the dry ingredients together. Add to the egg mixture and stir until the flour is just moistened.
4Divide 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.
5Keep 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.

About this Recipe

Course/Dish: Breads, Sweet Breads
Hashtags: #banana, #zucchini