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Zucchini Pineapple Bread

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Zucchini Bread SlicedAre you growing zucchini in your garden? If you are, I’m pretty sure you have (or will have) more zucchini than you know what to do with.  Sounds like a good time to whip up some of this fantastic Zucchini Pineapple Bread.

Zucchini Bread & MuffinsI’m sure there are many similar recipes around the internet but this is the one I’ve been making for as long as I can remember.  Not sure where I got it, but it’s so moist and delicious.  The addition of crushed pineapple and chopped walnuts is a nice touch.  I love it!  This recipe makes two loaves which is a good thing because my favorite part of quick breads and muffins is the top crusty part.  I’ve been known to pull off the entire top and eat it when it’s still warm before anyone else can get to it.  Yes, I’ve done that! I can’t help myself.  So usually I’ll just make one loaf and use the remaining batter for muffins.  That way no one will know if I’ve eaten the tops off the muffins cuz I still have a full loaf!

The zucchini pineapple bread turned into muffins is especially good for breakfast.  Slathered with some butter of course!

Zucchini Muffin for BreakfastBut… not only are these zucchini bread muffins fantastic slathered in butter… I sent a plate of them down to my neighbor (who happens to love cream cheese frosting as much as me) and guess what came back…cream cheese FROSTED MUFFINS!  Okay, to be honest I also sent down a stick of butter with the suggestion that they would be really yummy with a little cream cheese frosting.  It was an awesome addition if I do say so myself. How can putting frosting on anything be bad, right?  Frosted or not, I guarantee you will LOVE this Zucchini Pineapple Bread recipe!!!

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Zucchini Pineapple Bread

Zucchini Bread Sliced

A deliciously moist zucchini bread. Perfect for all that zucchini growing in your garden!

Ingredients

Scale
  • 3 eggs
  • 1 C. vegetable oil
  • 2 C. sugar
  • 1 tsp. vanilla
  • 2 C. shredded zucchini
  • 1 C. crushed pineapple (drained)
  • 3 C. flour
  • 2 tsp. baking soda
  • 1 tsp. salt
  • 1/2 tsp. baking powder
  • 1 1/2 tsp. cinnamon
  • 3/4 tsp. nutmeg
  • 1 C. chopped walnuts

Instructions

  1. Preheat oven to 350 degrees. Spray loaf pans with Pam.
  2. Beat eggs in bowl. Add oil, sugar and vanilla and continue to beat until thick and foamy. Stir in zucchini and pineapple. Stir in remaining ingredients. Divide batter in two loaf pans.
  3. Bake 1 hour. Let cool, then remove from pans.

Notes

You may choose to bake some of this batter in a muffin pan. In that case, reduce baking time to about 25 minutes.