BEST ZUCCHINI BREAD 

Moist and delicious Zucchini Pineapple Bread! With walnuts and some whole wheat flour, it is very easy to make and keeps really well.

INGREDIENTS

Flour Whole Wheat Flour Baking Powder  Baking Soda Cinnamon Sugar Brown Sugar Vanilla Extract Oil  Zucchini Nuts Pineapple

In a large bowl, stir together flours, baking powder, baking soda, salt and cinnamon.

MIX THE DRY INGREDIENTS

Combine wet ingredients in another bowl. Add grated zucchini and stir.

MIX WET INGREDIENTS

Add the zucchini mixture to the dry ingredients and mix. Fold in walnuts and pineapple.

MIX THE INGREDIENTS

Put in prepared pans and smooth top. Bake for 50 minutes and let cool on wire rack.

BAKE

This bread keeps for one or two days at room temperature. You can also freeze it, well wrapped, for a month.

SERVE OR STORE

ZUCCHINI BREAD 

YIELD

2 Loaves

PREP TIME

20 Minutes

TOTAL TIME

65 Minutes

COOK TIME

45 Minutes

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