Pineapple Zucchini Bread with Walnuts Recipe

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Pineapple Zucchini Bread with Walnuts Recipe

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4 2 3
Publisher Photo
Warm on the inside with a slightly crunchy crust, Nancy Skramstead's Pineapple Zucchini Bread is a delicious addition to any plate. Just imagine waking up on a weekend morning with the smell of fresh baked bread in the air; breakfast simply couldn't be better. Nancy sends this recipe from Billings, Montana.
Recommended: Banana Bread A to Z
MAKES:
24 servings
TOTAL TIME:
Prep: 20 min. Bake: 50 min. + cooling
MAKES:
24 servings
TOTAL TIME:
Prep: 20 min. Bake: 50 min. + cooling

Ingredients

  • 2 cups sugar
  • 1 cup vegetable oil
  • 3 eggs
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1-1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 3/4 teaspoon ground nutmeg
  • 1/2 teaspoon baking soda
  • 2 cups shredded zucchini
  • 1 can (8 ounces) unsweetened crushed pineapple, drained
  • 3/4 cup chopped walnuts

Directions

In a large bowl, beat the sugar, oil, eggs and vanilla until well blended. Combine the flour, cinnamon, baking powder, salt, nutmeg and baking soda; gradually beat into sugar mixture until blended. Stir in the zucchini, pineapple and walnuts.
Transfer to two greased 8-in. x 4-in. loaf pans. Bake at 350° for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Yield: 2 loaves (12 slices each).
Originally published as Pineapple Zucchini Bread in Light & Tasty

Nutritional Facts

1 slice: 243 calories, 12g fat (2g saturated fat), 27mg cholesterol, 158mg sodium, 31g carbohydrate (18g sugars, 1g fiber), 4g protein.

  • 2 cups sugar
  • 1 cup vegetable oil
  • 3 eggs
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1-1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 3/4 teaspoon ground nutmeg
  • 1/2 teaspoon baking soda
  • 2 cups shredded zucchini
  • 1 can (8 ounces) unsweetened crushed pineapple, drained
  • 3/4 cup chopped walnuts
  1. In a large bowl, beat the sugar, oil, eggs and vanilla until well blended. Combine the flour, cinnamon, baking powder, salt, nutmeg and baking soda; gradually beat into sugar mixture until blended. Stir in the zucchini, pineapple and walnuts.
  2. Transfer to two greased 8-in. x 4-in. loaf pans. Bake at 350° for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Yield: 2 loaves (12 slices each).
Originally published as Pineapple Zucchini Bread in Light & Tasty

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MY REVIEW
Officebaker User ID: 6225974 68131
Reviewed Aug. 4, 2014

"When I tried to remove this from the pan it all fell apart."

MY REVIEW
Susiew122 User ID: 5821544 165698
Reviewed Aug. 9, 2013

"This was very good and easy, used less sugar 1 1/2 cups. Very moist! I made a bread and 12 muffins."

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