Zucchini Pineapple Walnut Bread

Personalize This 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!

Zucchini Pineapple Walnut Bread
Zucchini Pineapple Walnut Bread

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 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

Directions

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.

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