PINEAPPLE-ZUCCHINI BREAD

Pineapple-Zucchini Bread image

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.

Provided by My Food and Family

Categories Home

Time 1h20m

Yield 32 servings

Number Of Ingredients 12

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Ingredients

3 cups flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
3 eggs
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 walnuts

Steps:

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.

Nutrition Facts : Calories 190, Fat 10 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 100 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g