Zucchini Pineapple Walnut Bread
Comments from the Test Kitchen:
The zucchini and pineapple in this scrummy bread make it super moist! Serve at breakfast or snack time.... or as a lovely hostess gift!
- 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 eggs
- 1 1/2 c brown sugar, firmly packed
- 1 c vegetable oil
- 1 can(s) pineapple tidbets 8 oz can (do not drain)
- 2 c shredded zucchini
- 1/2 c milk
1 Preheat oven at 350 degrees. Put all dry ingredients together and set aside
2 Mix together vegetable oil and eggs until frothy. Add sugar and mix well.
3 Add 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.
4 In 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.