zucchini pineapple walnut bread
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.
prep time
30 Min
cook time
1 Hr
method
Bake
yield
12 serving(s)
Ingredients
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon cinnamon
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 1 cup chopped walnuts
- 3 large eggs
- 1 1/2 cups brown sugar, firmly packed
- 1 cup vegetable oil
- 1 can pineapple tidbits, do not drain (8 oz)
- 2 cups shredded zucchini
- 1/2 cup milk
How To Make zucchini pineapple walnut bread
-
Step 1Preheat oven at 350 degrees. Put all dry ingredients together and set aside. -
Step 2Mix together vegetable oil and eggs until frothy. Add sugar and mix well.
-
Step 3Add zucchini and pineapple into the mixture.
-
Step 4Add dry ingredients (1 cup at a time). Add walnuts - mix until incorporated. Once mixed together, add milk and mix lightly.
-
Step 5In 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.
- 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!
Discover More
Category:
Sweet Breads
Tag:
#Quick & Easy
Keyword:
#pineapple
Keyword:
#zucchini
Keyword:
#walnut
Keyword:
#bread
Collection:
2012 Member's Choice
Collection:
Nuts for Baking
Collection:
Favorite Breads
Ingredient:
Vegetable
Method:
Bake
Culture:
American
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