Indulge in the delightful combination of zucchini, pineapple, and walnuts with this Zucchini Pineapple Walnut Bread. This recipe, passed down through generations, offers a moist and flavorful quick bread that’s perfect for breakfast, a snack, or even dessert. The blend of sweet pineapple, crunchy walnuts, and fresh zucchini creates a unique and delicious treat that will quickly become a favorite.
Ingredients
- 3 cups all-purpose flour
- 2 tsp baking soda
- 1 tsp cinnamon
- 1 tsp salt
- 1/2 tsp baking powder
- 1 cup chopped walnuts
- 3 large eggs
- 1 1/2 cups brown sugar, firmly packed
- 1 cup vegetable oil
- 1 can (8 oz) pineapple tidbits, undrained
- 2 cups shredded zucchini
- 1/2 cup milk
Directions
- Preheat Oven: Preheat to 350°F. Grease two loaf pans.
- Mix Dry Ingredients: In a large bowl, combine flour, baking soda, cinnamon, salt, and baking powder. Set aside.
- Prepare Wet Mixture: In another bowl, mix vegetable oil and eggs until frothy. Add brown sugar and mix well.
- Combine Mixtures: Add shredded zucchini and pineapple to the wet mixture. Gradually add the dry ingredients, mixing well after each addition. Fold in chopped walnuts.
- Add Milk: Stir in milk until just combined.
- Bake: Divide the batter between the two loaf pans, filling each about 3/4 full. Bake for 45 minutes to 1 hour, or until a toothpick inserted into the center comes out clean.
Conclusion and Tips
This Zucchini Pineapple Walnut Bread is a versatile and delicious treat that you can enjoy any time of the day. For added texture, try mixing in some raisins or dried cranberries. Serve warm with a pat of butter or a drizzle of honey for an extra special touch. This bread also freezes well, making it a great option for meal prepping or gifting.
Have you tried this recipe? Share your tips and favorite variations in the comments below. What’s your favorite way to enjoy zucchini bread?