Pineapple Zucchini Bread with Walnuts
TOTAL TIME: Prep: 20 min. Bake: 50 min. + cooling
YIELD: 2 loaves (12 slices each).
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
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2 cups sugar
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1 cup vegetable oil
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3 eggs
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2 teaspoons vanilla extract
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3 cups all-purpose flour
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2 teaspoons ground cinnamon
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1-1/2 teaspoons baking powder
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1 teaspoon salt
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3/4 teaspoon ground nutmeg
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1/2 teaspoon baking soda
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2 cups shredded zucchini
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1 can (8 ounces) unsweetened crushed pineapple, drained
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3/4 cup chopped walnuts
Directions
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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.
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2.
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.
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