Zucchini Pineapple Banana Bread

11
Lena Bretz

By
@LenaLeigh

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

Blue Ribbon Recipe

Moist and tender, this zucchini bread is sort of like a rich banana nut bread with sweet bits of pineapple throughout. Enjoy as an afternoon snack with a cup of coffee or tea. This zucchini pineapple banana bread is not overly sweet. A delicious recipe if you don't like a sweet dessert. When zucchini is plentiful in the summer, definitely add this to your menu. Test Kitchen Avatar The Test Kitchen


Rating:

★★★★★ 4 votes

Comments:
Serves:
2 loaves
Prep:
20 Min
Cook:
55 Min

Ingredients

  • 3 medium
    eggs
  • 1 3/4 c
    sugar
  • 1 c
    safflower oil
  • 2 tsp
    madagascar vanilla
  • 2 c
    coarsely shredded, unpeeled zucchini
  • 1 can(s)
    crushed pineapple, well drained, 8.25 oz
  • 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
    salt
  • 1/2 tsp
    baking powder
  • 2 tsp
    cinnamon
  • 1 tsp
    ground nutmeg
  • 1/2 tsp
    ground cloves
  • 1 c
    finely chopped nuts, pecans and walnuts are a good combo

How to Make Zucchini Pineapple Banana Bread

Step-by-Step

  1. Heat oven to 350 degrees F. Lightly grease two 9-inch bread pans and set aside.
  2. In a mixing bowl beat eggs, sugar, oil, and vanilla until nice and thick.
  3. Add zucchini, pineapple, and mashed bananas. Mix together.
  4. In another bowl, mix the dry ingredients together.
  5. Add to the egg mixture and stir until the flour is just moistened.
  6. Fold in nuts.
  7. Divide batter evenly between the two bread pans and bake for about 55 minutes. Do the toothpick test to make sure it is done.
  8. Let the finished bread cool about 15 minutes before removing from pans.
  9. Keep 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.

Printable Recipe Card

About Zucchini Pineapple Banana Bread




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