Zucchini Pineapple Walnut Bread

12
Kathy Hunter

By
@kathyd

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. Test Kitchen Avatar The Test Kitchen


Rating:

★★★★★ 27 votes

Comments:
Serves:
12
Prep:
30 Min
Cook:
1 Hr
Method:
Bake

Ingredients

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

How to Make Zucchini Pineapple Walnut Bread

Step-by-Step

  1. Preheat oven at 350 degrees. Put all dry ingredients together and set aside.
  2. Mix together vegetable oil and eggs until frothy. Add sugar and mix well.
  3. Add zucchini and pineapple into the mixture.
  4. Add dry ingredients (1 cup at a time). Add walnuts - mix until incorporated. Once mixed together, add milk and mix lightly.
  5. 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.

Printable Recipe Card

About Zucchini Pineapple Walnut Bread

Course/Dish: Sweet Breads
Main Ingredient: Vegetable
Regional Style: American
Other Tag: Quick & Easy



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