Pineapple Zucchini Bread with Walnuts

Name: Pineapple Zucchini Bread with Walnuts
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 2 loaves (12 slices each).
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

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.

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 8x4-in. loaf pans. Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

Nutrition Facts

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

Reviews

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Average Rating:

Officebaker

Aug 4, 2014

When I tried to remove this from the pan it all fell apart.
Susiew122

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.