Recipe courtesy of Kathleen Kleber

Zucchini and Pineapple Bread

  • Level: Easy
  • Total: 1 hr 40 min (includes cooling time)
  • Active: 10 min
  • Yield: 6 to 8 servings
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Ingredients

1 cup vegetable oil, plus more for greasing the pans

2 cups sugar 

3 large eggs 

2 cups shredded zucchini 

2 tablespoons vanilla extract

3 cups all-purpose flour

1 teaspoon baking powder 

1 teaspoon baking soda 

1 teaspoon iodized salt

1 cup crushed pineapple

1 cup walnuts, coarsely chopped 

Directions

  1. Preheat the oven to 350 degrees F. Grease two 8-by-4-inch loaf pans with vegetable oil.
  2. In a large bowl, beat the sugar and eggs using an electric mixer on medium speed, until creamed and pale, about 2 minutes. Add the zucchini, oil and vanilla and beat for another 2 minutes. Combine the flour, baking powder, baking soda and salt in another bowl. Stir the dry mixture into the egg mixture. Fold in the crushed pineapple and walnuts. Divide the mixture equally between the two greased loaf pans. Bake until a toothpick inserted near the center comes out clean, about 1 hour. Cool in the pan for at least 15 minutes. Remove the loaves and place on wire racks to cool completely. Serve warm or at room temperature with butter or your favorite jelly.