zucchini pineapple walnut bread

★★★★★ 29
a 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
serves 12
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.