Zucchini Pineapple Walnut Bread

Kathy Hunter


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

The zucchini and pineapple in this scrummy bread make it super moist! Serve at breakfast or snack time.... or as a lovely hostess gift! The Test Kitchen


★★★★★ 26 votes

30 Min
1 Hr


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

How to Make Zucchini Pineapple Walnut Bread


  • 1Preheat oven at 350 degrees. Put all dry ingredients together and set aside.
  • 2Mix together vegetable oil and eggs until frothy. Add sugar and mix well.
  • 3Add zucchini and pineapple into mixture. Add dry ingredients (1 cup at a time). Add walnuts - mix until incorporated. Once mixed together, add milk and mix lightly.
  • 4In a sprayed loaf pan, pour bread mixture about 3/4 full - This recipe will make 2 loafs. Place in preheated oven 350 degrees for about 1 hour.

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About Zucchini Pineapple Walnut Bread

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

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