Add a little tropical twist to your next loaf of zucchini bread. Our Pineapple-Zucchini Bread includes a little chopped walnut crunch for added fun.
What You Need
Original recipe yields 32 servings
3 cups flour
1 tsp. CALUMET Baking Powder
1 tsp. baking soda
1/2 tsp. salt
3 egg s
1 cup oil
1-1/2 cups granulated sugar
1/2 cup packed brown sugar
1 Tbsp. coconut extract
2 cups shredded zucchini, well drained
1 can (8 oz.) crushed pineapple in juice, undrained
1 cup chopped PLANTERS Walnuts
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Let's Make It
Heat oven to 350°F.
Combine flour, baking powder, baking soda and salt. Whisk eggs in large bowl until blended. Add oil, sugars and coconut extract; mix well. Stir in zucchini. Add flour mixture; stir just until moistened. Stir in pineapple and nuts.
Pour into 2 greased and floured 9x5-inch loaf pans.
Bake 1 hour or until toothpick inserted in centers comes out clean. Cool bread in pans 15 min. Remove from pans to wire rack; cool completely.
Stir 1/2 cup toasted BAKER'S ANGEL FLAKE Coconut into bread batter before pouring into prepared pans and baking as directed.
Substitute vanilla for the coconut extract.
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 1.5g
Trans Fat 0g
Total Carbohydrates 24g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.