Pineapple Zucchini Bread

Recipe from Midwest Living

Rated :  by 4  people
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Canned crushed pineapple make this favorite quick bread extra moist and delicious.

Pineapple Zucchini Bread
Prep Time: 30 mins
Total Time: 1 hr 30 mins
Servings: Makes 2 loaves (32 slices).
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Ingredients
  • 3 cups  all-purpose flourOn Sale
  • 1 tablespoon  ground cinnamonOn Sale
  • 2 teaspoons  baking sodaOn Sale
  • 1 teaspoon  kosher salt or 1/2 teaspoon saltOn Sale
  • 1/2 teaspoon  baking powderOn Sale
  • 2 cups  finely shredded, unpeeled zucchiniOn Sale
  • 3   eggs, lightly beatenOn Sale
  • 1 8-ounce can  crushed pineapple (juice pack), drainedOn Sale
  • 1-1/2 cups  sugarOn Sale
  • 3/4 cup  cooking oilOn Sale
  • 2 teaspoons  vanillaOn Sale
  • 1 cup  chopped walnuts or pecans, toastedOn Sale
  •   Cream cheese or butter, softened (optional)On Sale
Directions
1
Grease the bottom and 1/2 inch up sides of two 8x4x2-inch loaf pans, four 5-1/2x3x2-inch loaf pans or twelve 3-1/4-inch muffin cups; set aside. In a large bowl, stir together flour, cinnamon, baking soda, salt and baking powder. Make a well in center of flour mixture; set aside.
2
Drain zucchini in a colander. Press and squeeze very well to remove as much of the excess liquid as possible. In a medium bowl, combine drained zucchini, eggs, pineapple, sugar, oil and vanilla. Add zucchini mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in 3/4 cup of the nuts. Spoon batter into prepared pans. Sprinkle with remaining nuts.
3
Bake in a 350 degree F oven for 50 to 55 minutes for the 8x4-inch pans; 45 to 50 minutes for the 5 -1/2x3-inch pan; or 25 to 30 minutes for the muffin cups; or until a wooden toothpick inserted near center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on a wire rack. If you like, serve with cream cheese or butter. Makes 2 loaves (32 slices).

Nutrition Facts
Calories 162, Total Fat 8 g, Saturated Fat 1 g, Monounsaturated Fat 3 g, Polyunsaturated Fat 4 g, Cholesterol 20 mg, Sodium 150 mg, Carbohydrate 20 g, Total Sugar 11 g, Fiber 1 g, Protein 2 g. Daily Values: Vitamin C 0%, Calcium 0%, Iron 0%.
Percent Daily Values are based on a 2,000 calorie diet


Recommended Recipe:
Carrot and Zucchini Bars
Carrot and Zucchini Bars

These spice bars are loaded with healthy ingredients including carrots, zucchini, and walnuts. This low-sodium recipe is a family pleaser.

See Recipe



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