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Canned crushed pineapple make this favorite quick bread extra moist and delicious.

Source: Midwest Living

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Recipe Summary

prep:
30 mins
bake:
50 mins
stand:
10 mins
total:
1 hr 30 mins
Yield:
2 loaves (32 slices)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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

162 calories; fat 8g; cholesterol 20mg; saturated fat 1g; carbohydrates 20g; mono fat 3g; poly fat 4g; insoluble fiber 1g; sugars 11g; protein 2g; vitamin a 48.6IU; vitamin c 1.8mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 0.8mg; vitamin b6 0.1mg; folate 28.2mcg; vitamin b12 0.1mcg; sodium 150mg; potassium 64mg; calcium 10.1mg; iron 0.7mg.
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