Pineapple Zucchini Bread with Walnuts Recipe
- 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).
1 slice equals 243 calories, 12 g fat (2 g saturated fat), 27 mg cholesterol, 158 mg sodium, 31 g carbohydrate, 1 g fiber, 4 g protein.
Reviews for Pineapple Zucchini Bread with Walnuts
"When I tried to remove this from the pan it all fell apart."
"This was very good and easy, used less sugar 1 1/2 cups. Very moist! I made a bread and 12 muffins."