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zucchini pineapple banana bread

(5 ratings)
LenaLeigh avatar
Blue Ribbon Recipe by
Lena Bretz
@LenaLeigh
Phoenix, AZ

This is a flavorful, moist bread that disappeared extremely fast!

Blue Ribbon Recipe

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, definitely add this to your menu.

— The Test Kitchen @kitchencrew
(5 ratings)
yield 2 loaves
prep time 20 Min
cook time 55 Min

Ingredients For zucchini pineapple banana bread

  • 3 md
    eggs
  • 1 3/4 c
    sugar
  • 1 c
    safflower oil
  • 2 tsp
    madagascar vanilla
  • 2 c
    coarsely shredded, unpeeled zucchini
  • 1 can
    crushed pineapple, well drained, 8.25 oz
  • 2 md
    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

How To Make zucchini pineapple banana bread

  • Greasing loaf pans.
    1
    Heat oven to 350 degrees F. Lightly grease two 9-inch bread pans and set aside.
  • Eggs, sugar, oil, and vanilla in a mixing bowl.
    2
    In a mixing bowl beat eggs, sugar, oil, and vanilla until nice and thick.
  • Zucchini, pineapple, and mashed bananas in a bowl.
    3
    Add zucchini, pineapple, and mashed bananas. Mix together.
  • Mixing together dry ingredients.
    4
    In another bowl, mix the dry ingredients together.
  • Wet and dry ingredients combined together.
    5
    Add to the egg mixture and stir until the flour is just moistened.
  • Stirring in nuts.
    6
    Fold in nuts.
  • Zucchini Pineapple Banana Bread baking in the oven.
    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.
  • Zucchini Pineapple Banana Bread cooling.
    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.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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