Real Recipes From Real Home Cooks ®

zucchini pineapple walnut bread

(29 ratings)
Blue Ribbon Recipe by
Kathy Hunter
Vancouver, WA

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

We love zucchini bread in the summer. It's a simple quick bread that can be served for breakfast or a snack. The pineapple and zucchini make this a super moist zucchini bread. Since it makes two loaves, keep one for yourself and share one with a friend.

— The Test Kitchen @kitchencrew
(29 ratings)
yield 12 serving(s)
prep time 30 Min
cook time 1 Hr
method Bake

Ingredients For zucchini pineapple walnut bread

  • 3 c
    all-purpose flour
  • 2 tsp
    baking soda
  • 1 tsp
  • 1 tsp
  • 1/2 tsp
    baking powder
  • 1 c
    chopped walnuts
  • 3 lg
  • 1 1/2 c
    brown sugar, firmly packed
  • 1 c
    vegetable oil
  • 1 can
    pineapple tidbits, do not drain (8 oz)
  • 2 c
    shredded zucchini
  • 1/2 c

How To Make zucchini pineapple walnut bread

  • Dry ingredients in a bowl.
    Preheat oven at 350 degrees. Put all dry ingredients together and set aside.
  • Vegetable oil, eggs, and sugar whisked together.
    Mix together vegetable oil and eggs until frothy. Add sugar and mix well.
  • Pineapple and zucchini added to the bowl.
    Add zucchini and pineapple into the mixture.
  • Dry ingredients, nuts, and milk mixed in.
    Add dry ingredients (1 cup at a time). Add walnuts - mix until incorporated. Once mixed together, add milk and mix lightly.
  • Zucchini Pineapple Walnut Bread out of the oven.
    In a sprayed loaf pan, pour bread mixture about 3/4 full. This recipe will make 2 loaves. Place in preheated oven 350 degrees for 45 minutes - 1 hour.