ZUCCHINI PINEAPPLE BANANA BREAD

facebook share image   twitter share image   pinterest share image   E-Mail share image



Zucchini Pineapple Banana Bread image

Moist and tender, this zucchini bread is sort of like a rich banana nut bread with sweet bits of pineapple throughout. Enjoy as an afternoon snack with a cup of coffee or tea. This zucchini pineapple banana bread is not overly sweet. A delicious recipe if you don't like a sweet dessert. When zucchini is plentiful in the summer,...

Provided by Lena Bretz

Categories     Breads

Time 1h15m

Number Of Ingredients 16

3 medium eggs
1 3/4 c sugar
1 c safflower oil
2 tsp madagascar vanilla
2 c coarsely shredded, unpeeled zucchini
1 can(s) crushed pineapple, well drained, 8.25 oz
2 medium very ripe bananas, mashed
1 1/2 c whole wheat flour
1 1/2 c all-purpose flour
2 tsp baking soda
3/4 tsp salt
1/2 tsp baking powder
2 tsp cinnamon
1 tsp ground nutmeg
1/2 tsp ground cloves
1 c finely chopped nuts, pecans and walnuts are a good combo

Steps:

  • 1. Heat oven to 350 degrees F. Lightly grease two 9-inch bread pans and set aside.
  • 2. In a mixing bowl beat eggs, sugar, oil, and vanilla until nice and thick.
  • 3. Add zucchini, pineapple, and mashed bananas. Mix together.
  • 4. In another bowl, mix the dry ingredients together.
  • 5. Add to the egg mixture and stir until the flour is just moistened.
  • 6. Fold in nuts.
  • 7. Divide batter evenly between the two bread pans and bake for about 55 minutes. Do the toothpick test to make sure it is done.
  • 8. Let the finished bread cool about 15 minutes before removing from pans.
  • 9. Keep one loaf for yourself and give the other one away. The bread freezes well if you want to have something on hand for unexpected company.

There are no comments yet!