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Pineapple-Zucchini Bread
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Pineapple-Zucchini Bread

1 Hr(s) 20 Min(s)
20 Min(s) Prep
1 Hr(s) Cook
Healthy Living
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
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32 servings
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
1
Heat oven to 350°F.
2
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.
3
Pour into 2 greased and floured 9x5-inch loaf pans.
4
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.
Kitchen Tips
Tip 1
Special Extra
Stir 1/2 cup toasted BAKER'S ANGEL FLAKE Coconut into bread batter before pouring into prepared pans and baking as directed.
Tip 2
Substitute
Substitute vanilla for the coconut extract.
Nutrition
Calories
190
Calories From Fat
0
% Daily Value*
Total Fat 10g
13%
Saturated Fat 1.5g
8%
Trans Fat 0g
Cholesterol 15mg
5%
Sodium 100mg
4%
Total Carbohydrates 24g
9%
Dietary Fibers 1g
4%
Sugars 14g
28%
Protein 2g
4%
Vitamin A
0%
Vitamin C
0%
Calcium
2%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
32 servings
* 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.
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